Duck With Wild Rice Salad A L’orange

A temperate man doesn’t lose his physical, psychological and spiritual orientation. He is stable and steadfast, and his thinking is clear… [He] doesn’t go to extremes… [He] doesn’t go on emotional tangents. He has a sense of inner peace and security, no matter what is happening in life generally. This doesn’t mean he never has periods of anxiety, but overall he has a sense of stability. In the words of James, he is not a “double-minded man” (Jas. 1:8).

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	Gma3	1	Servings

INGREDIENTS

1	lb	Duck, quartered with
		giblets 6 1/2
1		Bay leaf
1		Onion, quartered
2		Carrots, quartered
3		Stalks celery, quartered
8		Whole cloves garlic
2	c	Wild rice
1/4	c	Vegetable oil, not corn or
		olive
4		Carrots, peeled and cut in
		1/4-inch dice
1		Red onion, minced
3	c	Duck stock
3/4	c	Vegetable oil, not corn or
		olive
2	T	Cointreau
1	T	Balsamic vinegar
1/2	t	Salt
1/2	t	Pepper
1	c	Golden raisins
1 1/2	c	Black walnuts
2		Oranges, zest of
8		Scallions, white bulbs and
		green stalks
		sliced on the
		diagonal

INSTRUCTIONS

A day or two before serving, poach the quartered duck. Place it in a
deep stock pot, along with the neck, giblets, and the next 5
ingredients. Cover with water and simmer, covered, until tender,  about
45-60 minutes. Remove duck from the stock, allow to cool  slightly,
then discard the skin and cut the meat off the bones in  long narrow
strips. Cover the duck meat and refrigerate. Refrigerate  the stock
overnight; remove the hardened fat layer and discard.  Place the wild
rice in a small bowl. Add cold water to cover and let  soak for 1 hour.
Drain. Heat a 2-quart pot of water to boiling. Add  the rice and boil
for 5 minutes. Drain again and set aside. Preheat  oven to 375F.  Melt
the butter in a large skillet over medium-high heat. Add the  carrots
and onion and saute', stirring frequently, for 10 minutes.  Add the
rice, stir to coat it with the butter, and cook several  minutes
longer. Transfer the rice mixture to a buttered lasagna-type  pan (a
metal pan works better for this recipe), 13 x 11 inches, and  pour in
the duck stock. Cover the pan tightly with foil and bake  until the
liquid is absorbed and the rice is tender, about 1 to 1 1/2  hours.
The liquid should be absorbed, the rice tender, and the grains
slightly opened--this is called "blooming." In a jar, combine the
orange juice, vegetable oil, Cointreau, vinegar, salt and pepper;  pour
over the hot rice. Add the reserved duck meat, raisins, walnuts,  and
orange zest. Toss to combine, cover lightly, and allow to stand  for 2
hours. Add the scallions. Serve at room temperature. Makes 8-10
servings.  Note: Due to the different methods of drying the wild rice,
some  brands absorb the stock differently. You may have to bake this a
bit  longer, or if the rice is done and there is still liquid left,
drain  it off.  Marcia Adams, Christmas in the Heartland
(copyright(c)1992 by Clarkson  Potter Publishers).  Converted by
MC_Buster.  Recipe by: Good Morning America  Converted by MM_Buster
v2.0l.

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“No God, no peace. Know God, know peace.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10347 Calories From Fat: 3979 Total Fat: 450.7g Cholesterol: 3589.1mg Sodium: 5219.8mg Potassium: 14337.6mg Carbohydrates: 476.3g Fiber: 66.4g Sugar: 126.1g Protein: 1085.4g