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Nutted Wild Rice and Smoked Duck Salad

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This dish always gets raves.  It's easy, and you can do it ahead, because you serve it at room temperature.

Servings: 12

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16 Ounces Wild Rice
5 1/2 Cups Chicken Broth
16 Ounces Pecans, chopped
16 Ounces Golden Raisins
2 Orange Rind, grated
1 Teaspoon Grated Fresh Ginger
1/4 Cup Fresh Mint, chopped
4 Scallions, thinly sliced
1/4 Cup Olive Oil
1/2 Cup Fresh Orange Juice
1 1/2 Teaspoons Salt
Fresh Ground Black Pepper
1 Smoked Duck Breast, meat cut in 1/4-1/2" dice, skin removed and diced


  • Rinse and clean rice in cold water.
  • Parboil the rice in broth for 5 minutes, then let sit in broth covered for about 1 hour. 
  • Simmer in broth uncovered for 30 min., then cover and continue to simmer until the rice is tender, about 15 minutes more. Drain, if necessary.
  • While cooking the rice, sauté the diced duck skin in a dry skillet over medium heat to render out the fat and crisp the skin to make duck cracklings.  (Save the rendered duck fat for a future use!)
  • Add remaining ingredients and toss gently. 
  • Cover and let sit at room temperature for an hour to meld the flavors.
  • Just before serving, sprinkle cracklings on top.

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Per Serving: 597 Calories; 32g Fat (45.4% calories from fat); 14g Protein; 72g Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 645mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 6 Fat.