Duck And Wild Rice Salad Recipes

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• Bring a large pot of water to a boil. Add a handful of kosher salt. Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes. Drain well.
• Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
• Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds. Or, if you are feeling ambitious, remove the peels with a chef's knife and carve the sections away from the membranes with a paring knife, creating naked little crescents. If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots. Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork. Taste for salt; the dressing should be highly seasoned.
• As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so. (Microwaves are idiosyncratic, so you be the judge.) Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick. Toss the duck into a bowl with the rice and the olives. Add the dressing and stir well. Adjust the seasoning. Turn the rice salad onto a platter. Scatter the oranges over the top and dust the platter with the cilantro.

Steps:

• Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
• Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
• While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.