Try this From Roast Duckling- Duck Pilaf recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 43 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.6mg | 0 % | |
Potassium 67.1mg | 2 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 30.1g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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