---------- Recipe via Meal-Master (tm) v8.02
       Title: From Roast Duckling: Duck Pilaf
  Categories: Poultry
       Yield: 6 servings
       1    Roasted duckling
       1 c  Uncooked regular rice
       3 tb Vegetable oil
       1 c  Chopped celery
       4 c  Broth (from (Duck Giblet
       1 ts Salt
     1/4 ts Pepper
     1/2 c  Cut-up 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.