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

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.

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