4 Servings
Remove meat from the carcass of a leftover duck (or turkey). There should be about 2 cups. Break the carcass apart, and put it into a soup pot. Add 4 cups water, 1 chopped onion, and some celery leaves. Simmer this stock covered for 1 hour. Strain. Bring the stock back to the boiling point. Stir in slowly, not disturbing the boil, 2/3 cup rice. Cook the rice until it is tender, about ½ hour. Strain it. Reserve the liquor. Melt 2 tbsp butter. Add ¾ cup finely chopped celery and 1 tsp grated onion, and saute covered for 5 minutes. Add the duck scraps, the rice, and 1 cup leftover gravy, duck liquor or cream, combined. Mix these ingredients well with a fork. Season them if needed with salt and paprika.
Serve the pilaf hot with stewed plums or apricots.