2 cups wild rice, cooked
1/4 cup cider vinegar
3 tablespoons canola oil
1 teaspoon honey
Salt and pepper
2 store-bought duck confit legs, pulled*
6 cups arugula
1/2 cup walnuts, coarsely chopped
Cooking time About 45 minutes for the rice Portions 4 to 6 servings
This recipe for wild rice salad with dried blueberries and pulled duck confit is elegant enough to serve as a memorable meal over the holidays. The wild rice adds colour and crunch, and the slight sweetness of the blueberries wild goes beautifully with the duck confit – a marriage made in heaven.
If you don’t enjoy spending time in the kitchen, you’ll be glad to know that the pulled duck confit requires very little work for “wow!” results. Just follow the tips at the end of the recipe.
Cook rice according to directions on the package. Set aside.
Mix dried wild blueberries in a bowl with cider vinegar, canola oil and honey. Add salt and pepper.
Set aside for 10 minutes, until blueberries swell up slightly.
Mix rice with vinaigrette and remaining ingredients in a large bowl. Check seasoning.
To “pull” the duck confit legs, simply place in a large glass bowl and heat for 3 to 4 minutes in the microwaves. They’ll be easy to pull into strips of meat, and better yet if served at room temperature.
In this recipe
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