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