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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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