Duck Pilaf Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Roast Duckling, Cooked
1 tsp: Onion, Grated
4 cup: Water,
1 cup: Pan Gravy From The Duckling,
1: Onion, Chopped
Celery Leaves,
Salt,
2/3 cup: Rice,
Paprika,
2 tbsp: Butter,
Stewed Apricots,
3/4 cup: Celery, Chopped Fine
Directions:
Remove the meat from the duckling after roasting, there should be
about 2 cups. Break up the duck carcass. Add it to the water. Add the
chopped onion and celery leaves. Cover. Simmer for 1 hour. Strain.
Return to the boiling point. Slowly stir in the rice - do not slow
the boiling. Cook until the rice is tender (about 30 minutes). Strain
it. Reserve the liquor.
Melt the butter in a skillet. Add the chopped celery and grated onion.
Cover. Saute covered for 5 minutes. Add the duck meat, rice and pan
gravy made from the pan drippings from roasting the duckling. Mix
well with a fork. Season with salt and paprika. Serve hot with stewed
apricots as a side dish or dressing.
Submitted By IAN HOARE On 07-19-95
Source from luhu.jp
about 2 cups. Break up the duck carcass. Add it to the water. Add the
chopped onion and celery leaves. Cover. Simmer for 1 hour. Strain.
Return to the boiling point. Slowly stir in the rice - do not slow
the boiling. Cook until the rice is tender (about 30 minutes). Strain
it. Reserve the liquor.
Melt the butter in a skillet. Add the chopped celery and grated onion.
Cover. Saute covered for 5 minutes. Add the duck meat, rice and pan
gravy made from the pan drippings from roasting the duckling. Mix
well with a fork. Season with salt and paprika. Serve hot with stewed
apricots as a side dish or dressing.
Submitted By IAN HOARE On 07-19-95
Source from luhu.jp