Duck, Blueberry and Wild Rice Salad

Name: Duck, Blueberry and Wild Rice Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 to 6 serving(s)
Ingredients: 3 cups (750 ml) water; 1 cup (200 g) wild rice, rinsed and drained; 1/2 tsp salt; 2 confit duck legs, shredded into large pieces; 1 cup (150 g) blueberries; 6 cups (150 g) arugula; 1/4 cup (60 ml) cider vinegar; 3 tbsp (45 ml) canola oil

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Preparation 15 min
Cooking 50 min
Servings 6

Featured in RICARDO Magazine SUMMER 2017 (p. 65)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3 cups (750 ml) water
- 1 cup (200 g) wild rice, rinsed and drained
- 1/2 tsp salt
- 2 confit duck legs, shredded into large pieces
- 1 cup (150 g) blueberries
- 6 cups (150 g) arugula
- 1/4 cup (60 ml) cider vinegar
- 3 tbsp (45 ml) canola oil

Preparation

- In a large pot, bring the water, rice and salt to a boil. Cover and simmer over medium heat for 40 minutes or until the rice is tender and split open. Drain and rinse under cold running water.
- In a large bowl, combine the rice with the remaining ingredients. Adjust the seasoning.

Personal Note

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Duck, Blueberry and Wild Rice Salad

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Ingredients

Preparation

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