Recipes tagged with « Wild Rice »

Wild Rice Duck Salad

A rustic wild rice salad pairing shredded confit duck with fresh blueberries and peppery greens. Herbal tang from cider vinegar, subtle nuttiness comes from wild rice and canola oil. Cook rice until grains burst but still hold shape; rinse cold to stop cooking. Duck skin rendered, meat shredded fine. Blueberries add bursts of sweet acidity; arugula sharp, crisp. Vinaigrette light but balanced. A salad that’s hearty enough for mains, yet fresh, colorful, textured. Canola oil swaps traditional olive oil for neutral flavor, preserves duck’s richness. Substitute kale or spinach if arugula unavailable. Duck confit’s fat can overtake salad if overused, measure carefully.