From Roast Duckling: Duck Pilaf

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.