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  Recipe Home » Poultry » From Roast Duckling: Duck Pilaf
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  From Roast Duckling: Duck Pilaf
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
1 Roasted duckling
1 cup Uncooked regular rice
3 tbsp Vegetable oil
1 cup Chopped celery
4 cup Broth (from (Duck Giblet Broth)
1 tsp Salt
1/4 tsp Pepper
1/2 cup Cut-up dried apricots
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.
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