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
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.
