Duck breast and Wild Rice Salad

Duck breast and Wild Rice Salad (Salade de Magret du Canard et Son Mélange de Trois Riz)

Duck breast and Wild Rice Salad (Salade de Magret du Canard et Son Mélange de Trois Riz)

If there’s one thing I love to purchase, it would have to be cookbooks. I’m an absolute addict. In fact, I literally just purchased one (and thanks to Amazon Premium it should arrive tomorrow)!  One of my favourites from my ever-growing collection is called ‘Home Made’ by Yvette Van Boven. I’ve had this book for several years now and I’m still constantly being surprised by how delicious her recipes are. During the summer months, I often turn to this book to inspire me to create more interesting salads. She always adds an array of ingredients that I would never consider combing. The Duck Breast and Wild Rice Salad I’m about to share with you is a long-time favourite of mine from this book. She combines crispy skin duck with wild rice, hazelnuts, herbs and raisins, then tosses it all together with the most delicious dressing. If I’m off to a BBQ or picnic, this is the salad I would normally bring and it always impresses!

If you’ve got a favourite salad recipe you’d like to share, leave a comment and let me know. Now that the weather’s warming up I’m on the hunt for some new recipes!

Duck breast and Wild Rice Salad (Salade de Magret du Canard et Son Mélange de Trois Riz)

 

Duck breast and Wild Rice Salad (Salade de Magret du Canard et Son Mélange de Trois Riz)

Duck breast and Wild Rice Salad
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 150g of wild rice
  • 2 duck breasts
  • 2 baby cos lettuce, or something similar
  • 1 bunch of parsley
  • 50g of hazelnuts, chopped
  • 150g of raisins
For the dressing
  • 1 clove of crushed garlic
  • 4 tbsp of red wine vinegar
  • juice of 1 lime
  • ½ tsp of curry powder
  • 1tsp of caraway seeds
  • 2 tbsp of apricot jam
  • 100ml of olive oil
  • 1 tbsp of sour cream
Instructions
  1. Boil the rice until tender then drain and rinse under cold water.
  2. Preheat the oven to 180°C. Lightly score the skin of the duck breasts and rub them with salt and pepper. Heat a fry pan over high heat and once it’s very hot add the duck, skin side down. Turn down the heat to medium/ low and cook until all the fat has rendered down (approximately 8 mins). Turn over the duck breast and cook for a further 2 or so minutes then transfer to the oven and bake for 10mins. Remove from the pan, wrap in foil and allow to cool before slicing.
  3. Roughly chop the lettuce and parsley then add it, along with the raisins and hazelnuts, to the cooked rice. Toss everything together.
  4. To make the dressing, whisk all the ingredients together in a small bowl. Pour half over the salad and mix to combine. Taste the salad and add more dressing if needed.
  5. To finish, top the salad with the sliced duck breast.
  6. This dish can be served lukewarm or cold.

 

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