Recipe - From Roast Duckling: Duck Pilaf

1 Roasted duckling
1 cup Uncooked regular rice
3 tablespoon Vegetable oil
1 cup Chopped celery
4 cup Broth (from (Duck Giblet
Broth)
1 teaspoon Salt
One fourth teaspoon Pepper
One half cup Cutup 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.