Duck, Blueberry and Wild Rice Salad
Preparation
15 MIN
Cooking
50 MIN
Servings
4 to 6

Duck, Blueberry and Wild Rice Salad

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

  1. 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.
  2. In a large bowl, combine the rice with the remaining ingredients. Adjust the seasoning.