Duck Salad With Wild Rice Pecans Grapes And Orange Dressing Food

WILD RICE SALAD RECIPE

Steps:

• Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
• In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
• Pour the dressing over the wild rice salad. Give it a toss.
• Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
• While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

HONEY & SOY DUCK SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
• Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)

Steps:

• Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
• Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

DUCK AND WILD RICE SALAD

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
• Cook rice:
• 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, until golden, about 5 minutes. Add rice and cook, stirring, 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.)
• Cook sugar snaps and duck while rice is cooking:
• Preheat oven to 375°F.
• Cook sugar snaps 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.
• Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.
• Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil. Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
• Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
• Just before serving, scatter crisp duck skin on top.
• Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).

WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING

Steps:

• Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
• Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
• To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

CHICKEN SALAD WITH WILD RICE, PECANS AND GRAPES WITH ORANGE DRES

Steps:

• Preheat oven to 450.
• Spray a large skillet with cooking spray; heat over medium heat until hot. Add chicken, cook 2 minutes on each side or until lightly browned.
• Spray 11x7-inch baking dish with cooking spray. Place chicken in dish. Bake at 450 for 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
• Combine chicken, rice, green onions, grapes and pecans in large bowl. Toss well and set aside.
• Combine the orange peel and remaining 4 ingredients in small bowl; stir well.
• Pour over salad; toss well.
• Serve salad at room temperature, on lettuce-lined plates, if desired.