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From Roast Duckling: Duck Pilaf

From Roast Duckling: Duck Pilaf recipe image
This Duck Pilaf is a comforting and elegant way to use leftover roasted duckling. The dish combines fluffy rice saut&# 195;©ed with celery and duck broth, creating a deeply savory base. Sweet dried apricots are folded in just before baking, adding a beautiful contrast of flavor and a pop of color. The result is a tender, aromatic pilaf that feels special enough for guests but is simple enough for a weeknight dinner. ItâÂÂs a perfect example of how to transform a roast into a second, equally delicious meal. Serve it as a main course with a simple green salad or as a side dish alongside heavier entrées.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 185.8
Dietary: Gluten-free
Description
This Duck Pilaf is a comforting and elegant way to use leftover roasted duckling. The dish combines fluffy rice saut&# 195;©ed with celery and duck broth, creating a deeply savory base. Sweet dried apricots are folded in just before baking, adding a beautiful contrast of flavor and a pop of color. The result is a tender, aromatic pilaf that feels special enough for guests but is simple enough for a weeknight dinner. ItâÂÂs a perfect example of how to transform a roast into a second, equally delicious meal. Serve it as a main course with a simple green salad or as a side dish alongside heavier entrées.
Ingredients
  • 1 Roasted Duckling
  • 1 cup Uncooked regular rice
  • 3 tablespoon Vegetable oil
  • 1 cup Chopped celery
  • 4 cup Broth (from (Duck Giblet
Directions
  1. 1
    Remove skin from the roasted duckling; strip meat from the frame, then dice into bite-sized pieces (you should have about 3 cups).
  2. 2
    Sauté rice in vegetable oil in a large frying pan, stirring often, just until golden.
  3. 3
    Add celery and sauté for 5 minutes longer.
  4. 4
    Stir in broth, salt, and pepper; heat to boiling.
  5. 5
    Spoon mixture into an 8-cup baking dish.
  6. 6
    Stir in diced duckling and cut-up dried apricots.
  7. 7
    Cover and bake in a moderate oven until rice is tender and liquid is absorbed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 185.8kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 22.2mg1%
Total Carbohydrate 18.6g7%
Dietary Fiber 1.2g5%
Sugars 0.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use duck giblet broth for the best flavor; if unavailable, chicken or vegetable broth works as a substitute.

If you do not have leftover roasted duck, you can substitute with cooked chicken or turkey.

Ensure the rice is fully cooked and tender before serving. If liquid remains but rice is tender, remove from oven and let stand covered for 5 minutes to absorb remaining moisture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: duck, duckling, pilaf, rice, apricots, celery, broth, roast, leftovers, main course, side dish, international, comfort food, baked rice, sauteed, herbs, meat, dinner, family style, easy
Read it online: https://www.chefs-mate.com/recipe/from-roast-duckling-duck-pilaf/