Total Steps
5
Ingredients
8
Tools Needed
3
Ingredients
- 0 cup Cut-up <a href="/food/ZXV6PM4Z/dried-apricots">dried apricots</a>
- 0 teaspoon <a href="/food/SWV3CGDQ/pepper">Pepper</a>
- 1 teaspoon <a href="/food/7WDLGSY7/salt">Salt</a>
- 4 cup Broth (from <a href="/food/8CT5Q77C/duck">duck</a> <a href="/food/5YDKWS77/giblets">giblet</a> broth)
- 1 cup Chopped <a href="/food/43Z57JJ6/celery">celery</a>
- 3 tablespoon <a href="/food/NHPT57DF/vegetable-oil">Vegetable oil</a>
- 1 cup Uncooked regular <a href="/food/VD3PPBPB/rice">rice</a>
- 1 Roasted <a href="/recipe/VKXKQBYK/duckling">duckling</a>
Instructions
Step 1
Remove <a href="/technique/8YHHJCST/skin">skin</a> from duckling; srip meat from frame, then dice. (There should be 3 cups). Set aside for step 4.
Step 2
Saute rice in vegetable oil in a large <a href="/technique/NZ2LK8CC/frying">frying</a> pan, <a href="/technique/DRM2WPZ4/stirring">stirring</a> often, just until golden; add celery and saute 5 minutes longer.
Step 3
<a href="/technique/DRM2WPZ4/stir">Stir</a> in broth, <a href="/technique/DPSVTKVY/salt">salt</a>, and pepper; <a href="/technique/XZFHRHHF/heat">heat</a> to <a href="/technique/W7VKDJHH/boiling">boiling</a>.
Step 4
<a href="/technique/NX588QBK/spoon">Spoon</a> into 8-cup <a href="/technique/RNT367Z2/baking">baking</a> <a href="/technique/QQVZX64Y/dish">dish</a>, <a href="/technique/DRM2WPZ4/stir">stir</a> in duckling and apricots; cover.
Step 5
<a href="/technique/RNT367Z2/bake">Bake</a> in moderate oven until rice is tender and liquid is absorbed.