Duck, Blueberry and Wild Rice Salad
Duck, Blueberry and Wild Rice Salad
Rating: (1 rated)
  • 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
  • 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.
  • Description
    In we have selected the most viewed recipes from category - Duck . Enjoy the best recipes specially selected for you! Duck, Blueberry and Wild Rice Salad is the right choice that will satisfy all your claims.
    Rate for this recipe