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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: 4 to 6

Ingredients
Preparation

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

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.