Duck and Wild Rice Salad

Duck and Wild Rice Salad
Photo by Romulo Yanes

Ingredients

  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 2/3 cup fresh orange juice
  • 1 teaspoon mild honey
  • 2 cups wild rice
  • 1 ½ cups pecans toasted
  • 1/3 cup shallot
  • + 11 more ingredients
    • 1 teaspoon salt
    • 10 ounces sugar snap peas
    • 2 14-oz boneless magret duck breast halves with skin
    • ½ teaspoon black pepper
    • 1 orange
    • 1/3 cup extra-virgin olive oil
    • 6 scallions
    • 1 cup moist dried apricots (preferably California)
    • 1 large onion
    • 3 cups chicken broth
    • 4 cups water

Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad. Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, unt...

View full recipe at Epicurious

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