Name: Duck Pilaf
Ingredients: 1 Roasted duckling; 1 c Uncooked regular rice; 3 tb Vegetable oil; 1 c Chopped celery; 4 c Broth (from duck giblet broth); 1 ts Salt; 1/4 ts Pepper; 1/2 c Cut-up dried apricots

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John Angell James

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Casserole	6	Servings

INGREDIENTS

1		Roasted duckling
1	c	Uncooked regular rice
3	tb	Vegetable oil
1	c	Chopped celery
4	c	Broth (from duck giblet broth)
1	ts	Salt
1/4	ts	Pepper
1/2	c	Cut-up dried apricots

INSTRUCTIONS

Date: Sat, 20 Apr 1996 10:09:55 -7
From: [email protected]
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 8-cup baking dish, stir in duckling and apricots; cover.
5.  Bake in moderate oven until rice is tender and liquid is absorbed.
[email protected]
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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