From Roast Duckling: Duck Pilaf

Roast a duck one night, and this pilaf is the clever second act. It puts the leftover meat to work, stripped from the frame and folded into a fragrant baked rice studded with sweet dried apricots. Nothing wasted, and arguably better than the original roast.

The pilaf method is what gives it character. Before any liquid goes in, you saute the raw rice in oil until it turns golden. That toasting step adds a nutty depth and helps the grains stay separate and fluffy instead of clumping. Celery goes in for savory crunch, then stock to cook it all through.

Dried apricots are the inspired touch. As they bake they plump and turn jammy, lending little bursts of tart sweetness that cut right through duck’s natural richness.

Everything bakes covered until the rice drinks up the stock and turns tender, so it’s a hands-off, one-dish dinner once it hits the oven.

Chef Tips

• Toast the rice until it’s golden and smells nutty before adding stock. That’s what keeps the grains distinct rather than gummy.
• Strip the duck meat while the carcass is still warm. It pulls off the frame far more easily.
• Keep the dish tightly covered as it bakes so the steam stays in and the rice cooks evenly.

Variations

• Swap in dried cherries, cranberries or raisins for the apricots.
• Stir in toasted almonds or pistachios for crunch, or a pinch of cinnamon and cumin for a Middle Eastern lean.
• No leftover duck on hand? Roast or shredded chicken works the same way.