Duck and Wild Rice Salad with Orange-Shallot Dressing
Recipe By Rebecca Gross
- Cooking and Prep: 1 h 10 m
- Serves: 6
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Contains:
Ingredients (21)
Main ingredients
Garnish
Orange Shallot Dressing
Start Cooking
Prepare the Rice
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Rinse rice well in a large sieve under cold water and drain. In a medium sauce pan, heat oil over medium heat. Sauté onion, stirring occasionally, until golden, about five minutes.
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Add rice and cook, stirring, until fragrant, about three minutes. Stir in water and broth and bring to a boil.
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Reduce heat and simmer, covered, until rice is tender, about 1 - 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool.
Prepare the Duck
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Preheat oven to 375 degrees Fahrenheit. Pat duck breast halves dry and season with salt and pepper. Score skin in a crisscross pattern and place duck breast halves, skin sides up, in a lightly oiled shallow (one-inch deep) baking pan.
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Roast in the middle of the oven until an instant-read thermometer inserted horizontally into center registers 120 degrees Fahrenheit (for medium-rare), about 25 minutes.
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Transfer duck breast halves to a cutting board, and when just cool enough to handle, remove skin. Cut duck breast halves in half horizontally (butterfly-style); then cut across the grain into thin slices.
Prepare the Dressing
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Whisk together all ingredients in a large bowl and let stand at room temperature while making rice salad.
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In a large bowl, combine rice, green pepper, scallions, dried cranberries, pecans and one teaspoon salt. Add dressing and toss gently.
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Using an ice cream scoop, place a mound of rice salad into martini glasses or onto individual serving plates. Arrange duck slices over rice and sprinkle with fried onions.
Tip:
PLAN AHEAD: Dressing can be prepared up to two days ahead and stored, covered, in refrigerator until ready to use.
SIMPLIFY: Use pre-cooked duck breasts.
