| 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 |
md |
Carrots; peeled and cut in |
|
|
; 1/4-inch dice |
| 1 |
lg |
Red onion; minced |
| 3 |
c |
Duck stock |
| 3/4 |
c |
Vegetable oil; (not corn or olive) |
| 2 |
tb |
Cointreau |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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