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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    2 cups roasted duck meat
    Duck carcas
    1 onion, chopped
    Celery leaves to taste
    2/3 cup uncooked rice
    2 tbsp. butter
    3/4 cup finely chopped celery
    1 cup leftover duck gravy


    Break carcass apart and add 4 cups water, chopped onion (reserving 1 tsp.) and celery leaves.
    Simmer for 1 hour; strain; bring to boiling point and stir in slowly 2/3 cups rice.

    Cook rice in the liquid until tender (about 1/2 hour); drain and reserve the liquor. melt 2 tbsp. butter, add cinely chopped celery and 1 tsp. grated onion; saute covered for 5 minutes.
    Add the duck meat, rice, and 1 cup duck liquor (or leftover duck gravy).
    Mix ingredients well with a fork.
    Serve hot with stewed plums or apricots.




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