Duck Pilaf

1. 1

   Remove skin from duckling; srip meat from frame, then dice. (There should be 3 cups). Set aside for step 4.

2. 2

   Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer.

3. 3

   Stir in broth, salt, and pepper; heat to boiling.

4. 4

   Spoon into 8-cup baking dish, stir in duckling and apricots; cover.

5. 5

   Bake in moderate oven until rice is tender and liquid is absorbed.

No additional tips available.