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