Duck Pilaf
By: Anonymous
Published: Friday, February 12, 2010 - 12:10am

Ingredients




1 Roasted duckling
1 cup Uncooked regular rice
3 tablespoons Vegetable oil
1 cup Chopped celery
4 cups Broth (from duck giblet broth)
1 teaspoon Salt
teaspoon Pepper
cup Cut-up dried apricots

Preparation

1 Remove skin from duckling; srip meat from frame, then dice. (There should be 3 cups). Set aside for step 4. 2 Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer. 3 Stir in broth, salt, and pepper; heat to boiling. 4 Spoon into 8-cup baking dish, stir in duckling and apricots; cover. 5 Bake in moderate oven until rice is tender and liquid is absorbed.