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From roast duckling: duck pilaf
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| Artist: |
_ |
| Categories: |
Duck, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Roasted duckling | | 1
| cup | Uncooked regular rice | | 3
| tbsp | Vegetable oil | | 1
| cup | Chopped celery | | 4
| cup | Broth (from (Duck Giblet | | | -Broth) | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/2
| cup | Cut-up dried apricots |
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Procedures:
| 1 | Remove skin from duckling; srip meat from frame, then dice. | | 2 | (there should be 3 cups). | | 3 | Set aside for step Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer. | | 4 | Stir in broth, salt, and pepper; heat to boiling. | | 5 | Spoon into 80cup baking dish, stir in duckling and apricots; cover. | | 6 | Bake in moderate oven until ruce is tender and liquid is absorbed. |
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