California Wild Rice and Roast Duck Salad
Whisk together all ingredients in a medium bowl. Let stand at room temperature while salad is prepared.
Preheat oven to 375 degrees
Rinse wild rice, drain well. Heat butter in a 4-quart saucepan over medium heat. Add onion, stirring occasionally until tender. Add rice and cook, stirring until fragrant, about 3 minutes. Stir in water and broth, bringing to a boil. Reduce heat and simmer, covered, until rice is tender, 45 minutes to 1 hour. Drain well and cool slightly.
Prepare asparagus and roast duck while rice is cooking. Blanch asparagus in a 4-quart pot of boiling salted water until crisp-tender, about 45 seconds to 1 minute. Place asparagus in ice water. Drain well.
Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin side up, in a highly oiled shallow baking pan. Roast in middle of oven until thermometer registers 110 degrees. Remove from pan and let rest, about 10 minutes. Leave oven on.
Remove skin from breast and thinly slice. Roast skin in baking pan in oven until very crisp, about 15 minutes, then transfer to paper towels to drain.
Serve over a bed of mixed greens or fresh baby spinach. Just before serving, garnish with crisp duck skin and season with freshly ground pepper.
Compliments of California Wild Rice Advisory Board
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