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.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (24%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 179
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