Source of Recipe
Master Chef Don Easley
List of Ingredients
2 cups roasted duck meat
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.