Wild Rice Bowl with Squash, Mushrooms and Duck Confit

Wild Rice Bowl with Squash, Mushrooms and Duck Confit

  • Preparation 40 min
  • Cooking 50 min
  • Servings 4

Categories

Ingredients

  • Bowl

    • 3 ½ cups (875 ml) water
    • 1 ½ cups (300 g) wild rice
    • ½ tsp salt
    • 3 cups (420 g) butternut squash, diced
    • ½ tsp rosemary, finely chopped
    • ¼ cup (60 ml) olive oil
    • 2 small red onions, cut into thin wedges
    • 1 tbsp (15 ml) white wine vinegar
    • 1 lb (450 g) white mushrooms, halved
    • 2 tsp (10 ml) Worcestershire sauce
    • 4 confit duck legs, deboned, shredded and warmed
    • 4 cups (100 g) arugula or lamb’s lettuce
  • Orange Dressing

    • ½ cup (125 ml) sour cream
    • 2 tbsp (30 ml) mayonnaise
    • 2 tbsp (30 ml) orange juice
    • 1 tsp (5 ml) white wine vinegar
    • ½ tsp orange zest, finely grated

Preparation

  • Bowl

  • Orange Dressing

Personal Note