Date: Sat, 20 Apr 1996 10:09:55 -7
From: arlenes@holly.ColoState.EDU
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.
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