From Roast Duckling: Duck Pilaf

• 1 each duckling roasted
• 1 cup rice uncooked
• 3 tablespoons vegetable oil
• 1 cup celery chopped
• 4 cups stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup apricots dried, cut up

1. Remove skin from duckling; srip meat from frame, then dice.
2. (There should be 3 cups).
3. Set aside for step 4.
4. Saute rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer.
5. Stir in broth, salt, and pepper; heat to boiling.
6. Spoon into 8cup baking dish, stir in duckling and apricots; cover.
7. Bake in moderate oven until ruce is tender and liquid is absorbed.

duckling roasted, rice, vegetable oil, celery, stock, salt, black pepper, apricots dried

Taken from recipeland.com/recipe/v/from-roast-duckling-duck-pilaf-42234 (may not work)