From Roast Duckling: Duck Pilaf
From Roast Duckling: Duck Pilaf recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
duckling
roasted |
* | |
| 1 | cup |
rice
uncooked |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
celery
chopped |
|
| 4 | cups |
stock
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
apricots
dried, cut up |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
roasted |
* |
| 237 | ml |
rice
uncooked |
|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
celery
chopped |
|
| 946 | ml |
stock
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
apricots
dried, cut up |
*
|
Directions
Remove skin from duckling; strip meat from frame, then dice. (There should be 3 cups). Set aside.
Sauté rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and sauté 5 minutes longer.
Stir in broth, salt, and pepper; heat to boiling.
Spoon into 8cup baking dish , stir in duckling and apricots; cover.
Bake in moderate oven until rice is tender and liquid is absorbed.
