Date: Sat, 20 Apr 1996 10:09:55 -7 From: arlenes@holly.ColoState.EDU 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 8-cup baking dish, stir in duckling and apricots; cover. 5. Bake in moderate oven until rice is tender and liquid is absorbed. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from G Internet, G Internet.