Duck Pilaf

Duck is one of the most underused and underrated meats on the market. Either there aren’t enough recipes floating around, or home cooks shy away from this tender, bold-flavored poultry. Well, we want to bring the duck dinner back!

Featured Product

Duck - Our “Grade A” Pekin duck is raised without the use of antibiotics. It is perfect for roasting or barbecuing to get delicious, tender meat and crisp, buttery skin. We offer a variety of duck products including whole ducks and duck parts such as duck legs, wings, necks, and breasts.

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  • 1 roasted duck
  • 1 cup uncooked regular rice
  • 3 tbsp. vegetable oil
  • 1 cup chopped celery
  • 4 cups broth (from duck giblets)
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ cup cut-up dried apricots

Preparation Instructions

  1. Remove skin from duck; strip meat from frame, then dice (there should be 3 cups). Set aside for step 4.
  2. Sauté rice in vegetable oil in a large frying pan, stirring often, just until golden. Add celery and sauté 5 minutes longer.
  3. Stir in broth, salt and pepper; heat to boiling.
  4. Spoon into 8 cup baking dish; stir in duck and apricots; cover
  5. Bake in moderate oven (350 degree F) until rice is tender and liquid is absorbed

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