Instructions: 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.

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