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Poultry 
Duck

Kat's Duck Pilaf

1 Roasted duckling
1 c Uncooked regular rice
3 tbs Vegetable oil
1 c Chopped celery
4 c Broth (from (Duck Giblet -Broth)
Salt & 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 rice is tender and liquid is absorbed.

At whatever stage you apologize to your wife, the answer is always the same -- "it's too late now".

- Denys Parsons