Ducks ‘n’ Rice Salad
Servings: 4 -6
Ingredients
Dressing
- ½ cup local olive oil
- ½ cup Champagne vinegar
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- 1 teaspoon black pepper
- 2 teaspoons salt
- ½ teaspoon sugar
- ½ teaspoon Dijon mustard
Salad
- 2 cups cooked rice
- ¼ cup chopped celery
- ¼ cup diced red onion or shallot
- ⅛ cup diced bell pepper
- ⅛ cup minced carrot
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons chopped basil
- 1 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 2 tablespoons dried currants, cherries, or cranberries
- 1 head lettuce or equivalent combination of salad greens
- Handful of pistachios
- Handful of crumbled blue or feta cheese
- 1 cup shredded duck
Instructions
- Combine dressing ingredients in a jar and shake vigorously.
- Combine all salad ingredients (except lettuce).
- Add dressing to taste and toss. Set aside.
- Distribute salad greens on 4–6 plates (add tomatoes and cucumber if you desire), top with rice salad, and garnish with chopped pistachios and bleu or feta cheese.
- Sauté 1 cup shredded duck in a small frying pan with a little olive oil or butter, and place on the salad, then serve.
Notes
For an extra pop, garnish with some crisped duck skin.
Chef Emily Porter practices a core belief, that food is language. The hallmark of Emily Porter’s approach to cooking is its emphasis on local sourcing. A longtime chef at Chico’s Winchester Goose, she says that using those fresh local ingredients helps any cook make food that is “delicious and also your body feels good when you’re done eating.”
