From Roast Duckling: Duck Pilaf

Recipe Ingredients

1		Roasted duckling
1 cup	160g / 5.6oz	Uncooked regular rice
3 tablespoons	45ml	Vegetable oil
1 cup	110g / 3.9oz	Chopped celery
4 cups	948ml	Broth - (from (duck giblet, broth)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 cup	118ml	Cut-up dried apricots

Recipe Instructions

1. Remove skin from duckling; strip 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 rice is tender and liquid is absorbed.

Source:
Emeril Lagasse

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