Duck Pilaf

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Blend roast duckling and apricots to make this gourmet like casserole.

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Necedah, WI

Time needed

20 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 roasted duckling
  • 1 C. uncooked regular rice
  • 3 Tbs. vegetable oil
  • 1 C. chopped celery
  • 4 C. duck broth (from Duck Giblet Broth)
  • 1 tsp salt
  • 1/4 tsp. pepper
  • 1/2 C. dried apricots, cut up

Directions

Remove the skin from the duckling, strip the meat from the frame, then dice. (There should be about 3 cups). Set aside. Saute' rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute' 5 minutes longer. Stir in broth, salt and pepper; heat to boiling. Spoon into an 8 cup baking dish; stir in duckling and apricots, cover. Bake in moderate oven (350 F) for 1 1/2 hours, or until rice is tender and liquid is absorbed