1 Roasted duckling

1 c Uncooked regular rice

3 tb Vegetable oil

1 c Chopped celery

4 c Broth (from (Duck Giblet

-Broth) 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.