Duck Pilaf

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.

Tools

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Yield:

12.0 servings

Added:

Friday, February 12, 2010 - 12:10am

Creator:

Anonymous

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