From Roast Duckling: Duck Pilaf

1. 1

   Remove skin from duckling; srip meat from frame, then dice.

2. 2

   (There should be 3 cups).

3. 3

   Set aside for step 4.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.