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Duck Pilaf

Russ Myers


Blend roast duckling and apricots to make this gourmet like casserole.

★★★★★ 2 votes
4 servings
20 Min
1 Hr 30 Min


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1 roasted duckling
1 C. uncooked regular rice
3 Tbs. vegetable oil
1 C. copped celery
4 C. broth (from Duck Giblet Broth)
1 tsp .salt
1/4 tsp. pepper
1/2 C. dried apricots, cut up

How to Make Duck Pilaf


  • 1Remove the skin from the duckling, strip the meat from the frame, then dice. (There should be about 3 cups). Set aside. Saute' rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute' 5 minutes longer. Stir in broth, salt and pepper; heat to boiling. Spoon into an 8 cup baking dish; stir in duckling and apricots, cover. Bake in moderate oven (350 F) for 1 1/2 hours, or until rice is tender and liquid is absorbed

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About Duck Pilaf

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom

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