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From roast duckling: duck pilaf
Artist:
_
Yield:
6
Categories:
Duck, Poultry
Rating:
0
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Ingredients:
1
Roasted duckling
1
cup
Uncooked regular rice
3
tbsp
Vegetable oil
1
cup
Chopped celery
4
cup
Broth (from (Duck Giblet
-Broth)
1
tsp
Salt
1/4
tsp
Pepper
1/2
cup
Cut-up dried apricots
Procedures:
1
Remove skin from duckling; srip meat from frame, then dice.
2
(there should be 3 cups).
3
Set aside for step Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer.
4
Stir in broth, salt, and pepper; heat to boiling.
5
Spoon into 80cup baking dish, stir in duckling and apricots; cover.
6
Bake in moderate oven until ruce is tender and liquid is absorbed.
