Duck and Wild Rice Salad

Name: Duck and Wild Rice Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters moist dried apricots (preferably California; 5 oz), cut into 1/4-inch strips; 1 teaspoons black pepper; 710 milliliters chicken broth; 794 grams boneless magret duck breast halves with skin; 1 teaspoon mild honey; 79 milliliters extra-virgin olive oil; 1 large onion, finely chopped; 158 milliliters fresh orange juice; 1 Finely grated zest of orange; 128 grams 1/2 cups pecans , chopped and toasted; 1 teaspoon salt; 6 scallions, thinly sliced diagonally; 79 milliliters finely chopped shallot; 283 grams sugar snap peas, trimmed and halved diagonally; 3 Tbsps unsalted butter; 946 milliliters water; 283 grams cups wild rice

You can never have too many main course recipes, so give Duck and Wild Rice Salad a try. This recipe serves 6. One portion of this dish contains around 38g of protein, 40g of fat, and a total of 703 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up scallions, onion, magret duck breast halves, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.

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Whisk

Bowl

Rinse rice well in a large sieve under cold water, then drain.

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Water

Rice

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Sieve

Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes.

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Butter

Onion

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Pot

Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.)

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Grains

Broth

Water

Rice

Drain well in a colander and cool to warm before adding to dressing. (

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Colander

Spread rice out in a shallow baking pan to cool faster.)

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Spread

Rice

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Baking Pan

Preheat oven to 375°F.

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Oven

Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes.

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Sugar

Water

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Pot

Drain in a sieve and rinse under cold water to stop cooking, then drain well.

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Water

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Sieve

Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.

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Salt And Pepper

Whole Duck

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Kitchen Thermometer

Baking Pan

Oven

Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil.

Ingredients you will need

Duck Breast