CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Poultry |
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
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 80cup baking dish, stir in duckling and apricots; cover. 5. Bake
in moderate oven until ruce is tender and liquid is absorbed.
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