Categories: Poultry 
      Yield: 6 servings 
  
      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.