Duck and Wild Rice Salad | Dorothy Lane Market

Duck and Wild Rice Salad

PREP TIME 45 mins
COOK TIME 1 hr 30 min
SERVINGS 4
Chef Carrie Walters
  • POSTED Feb 25th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

For the dressing

  • 1 orange, zested
  • ⅔ cup fresh orange juice
  • ⅓ cup Vera Jane's Extra-Virgin Olive Oil
  • ⅓ cup finely chopped shallot
  • 1 tsp mild honey
  • 1 tsp salt
  • ½ tsp black pepper

For the salad

  • 2 cups wild rice (10 oz)
  • 3 Tbsp unsalted butter
  • 1 large onion, finely chopped
  • 4 cups water
  • 3 cups chicken broth
  • 10 oz sugar snap peas, trimmed and halved diagonally
  • 2 (14-oz) boneless duck breast halves with skin, cooked
  • 6 scallions, thinly sliced diagonally
  • 1 cup moist dried apricots (preferably California), cut into 1/4-inch strips
  • 1½ cups pecans, chopped and toasted
  • 1 tsp salt

INSTRUCTIONS

1
Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
2
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. Add onion and stir occasionally until golden, about 5 minutes. Add rice and stir until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
3
While rice is cooking, prepare sugar snap peas in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
4
Slice the duck cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snap peas, scallions, apricots, pecans, and salt; toss gently to combine.
5
Just before serving, scatter crisp duck skin on top.

IN THIS RECIPE

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Duck and Wild Rice Salad

Dorothy Lane Market
PREP TIME 45 mins
COOK TIME 1 hr 30 min
SERVINGS 4

INGREDIENTS

For the dressing

  • 1 orange, zested
  • ⅔ cup fresh orange juice
  • ⅓ cup Vera Jane's Extra-Virgin Olive Oil
  • ⅓ cup finely chopped shallot
  • 1 tsp mild honey
  • 1 tsp salt
  • ½ tsp black pepper

For the salad

  • 2 cups wild rice (10 oz)
  • 3 Tbsp unsalted butter
  • 1 large onion, finely chopped
  • 4 cups water
  • 3 cups chicken broth
  • 10 oz sugar snap peas, trimmed and halved diagonally
  • 2 (14-oz) boneless duck breast halves with skin, cooked
  • 6 scallions, thinly sliced diagonally
  • 1 cup moist dried apricots (preferably California), cut into 1/4-inch strips
  • 1½ cups pecans, chopped and toasted
  • 1 tsp salt

INSTRUCTIONS

1
Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
2
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. Add onion and stir occasionally until golden, about 5 minutes. Add rice and stir until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
3
While rice is cooking, prepare sugar snap peas in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
4
Slice the duck cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snap peas, scallions, apricots, pecans, and salt; toss gently to combine.
5
Just before serving, scatter crisp duck skin on top.

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