2 cups (500 ml) water

½ cup (100 g) wild rice

¼ tsp salt

1 onion, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil or rendered duck fat

3 carrots, peeled and diced

2 celery stalks, diced

½ cup (125 ml) red wine

8 cups (2 litres) beef broth

2 tbsp chopped flat-leaf parsley

2 confit duck legs

In a pot over high heat, bring the water, rice and salt to a boil. Cover and simmer over medium heat for about 50 minutes or until the rice is tender and splits open. Drain and set aside.

Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the carrots and celery. Cook for 5 minutes. Add the wine and simmer for 2 minutes. Add the broth and bring to a boil.

Simmer over medium heat for about 20 minutes or until the carrots are tender and the broth has reduced by a quarter. Add the parsley. Season with salt and pepper.

Meanwhile, warm the duck legs in the microwave oven for 1 to 2 minutes. Remove the bones and shred the meat. Discard the skin.

Spoon the rice and duck into bowls. Add the hot broth.

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