From roast duckling: duck pilaf

1. Remove skin from duckling; srip meat from frame, then dice.
2. (there should be 3 cups).
3. Set aside for step Sautei rice in vegetable oil in a large frying pan, stirring often, just until golden; add celery and saute 5 minutes longer.
4. Stiri in broth, salt, and pepper; heat to boiling.
5. Spoon into 80cup baking dish, stir in duckling and apricots; cover.
6. Bakei in moderate oven until ruce is tender and liquid is absorbed.