From roast duckling: duck pilaf

6 servings

Ingredients

Quantity Ingredient
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
¼ teaspoon Pepper
½ cup Cut-up dried apricots

Directions

Description:

Saute rice first to give it a toasty flavor, then blend with duckling and apricots to make this gourmetlike casserole.

Preparation Time: Cooking Time: 1½ Oven Temp: 350oF Instructions:

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

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

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

4. Spoon into 80cup baking dish, stir in duckling and apricots; cover.

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

Source/Author: Family Circle Illustrated Library of Cooking / type Bob Shiells

From: Bob Shiells Date: 09-25-94

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