Duck Pilaf

Photo: flickr user quantumdtell

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

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

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

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

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

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

12.0 servings

Friday, February 12, 2010 - 12:10am

Anonymous