KosherEye.com
From Dash - Inspired Kosher Recipes for the Seasoned Palate
By Rebecca Naumberg & Sori Klein
A publication by Torah Academy for Girls, Far Rockaway, New York
For a truly outstanding beginning to your meal, serve this wild rice salad topped with crisp duck pieces and wait for the compliments to pour in. It is elegant enough for the most formal occasion, yet simple enough for anyone to prepare.
Ingredients:
2 cups (10 ounces) wild rice
3 tablespoons olive oil
1 large onion (1 cup), finely chopped
4 cups water
3 cups chicken broth
2 (14-ounce) boneless duck breast halves with skin*
Salt and freshly ground black pepper, to taste
1 green pepper, diced
6 scallions, thinly sliced diagonally
1/4 cup dried cranberries, chopped
1 1/2 cups (4. ounces) pecans, chopped and toasted
1 teaspoon salt
Orange Shallot Dressing (recipe below)
Garnish - 1/3 cup French fried onions, crushed
Directions:
Rice: Rinse rice well in a large sieve under cold water and drain. In a medium sauce pan, heat oil over medium heat. Saute 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. Reduce heat and simmer, covered, until rice is tender, about 1-1. hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool.
Duck: Preheat oven to 375
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