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