Duck pilaf

4 servings

Ingredients

Quantity Ingredient
5 pounds Roast Duckling, Cooked
1 teaspoon Onion, Grated
4 cups Water
1 cup Pan Gravy From The Duckling
1 Onion, Chopped
Celery Leaves
Salt
⅔ cup Rice
Paprika
2 tablespoons Butter
Stewed Apricots
¾ cup Celery, Chopped Fine

Directions

Remove the meat from the duckling after roasting, there should be about 2 cups. Break up the duck carcass. Add it to the water. Add the chopped onion and celery leaves. Cover. Simmer for 1 hour. Strain.

Return to the boiling point. Slowly stir in the rice - do not slow the boiling. Cook until the rice is tender (about 30 minutes). Strain it. Reserve the liquor.

Melt the butter in a skillet. Add the chopped celery and grated onion.

Cover. Saute covered for 5 minutes. Add the duck meat, rice and pan gravy made from the pan drippings from roasting the duckling. Mix well with a fork. Season with salt and paprika. Serve hot with stewed apricots as a side dish or dressing.

Submitted By IAN HOARE On 07-19-95

Related recipes