Wild Rice Bowl with Squash, Mushrooms and Duck Confit
Ингредиенты
- 3 ½ cups (875 ml) water
- 1 ½ cups (300 g) wild rice
- ½ tsp salt
- 3 cups (420 g) butternut squash, diced
- ½ tsp rosemary, finely chopped
- ¼ cup (60 ml) olive oil
- 2 small red onions, cut into thin wedges
- 1 tbsp (15 ml) white wine vinegar
- 1 lb (450 g) white mushrooms, halved
- 2 tsp (10 ml) Worcestershire sauce
- 4 confit duck legs, deboned, shredded and warmed
- 4 cups (100 g) arugula or lamb’s lettuce
- ½ cup (125 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) orange juice
- 1 tsp (5 ml) white wine vinegar
- ½ tsp orange zest, finely grated
Инструкция
- In a pot, bring the water, rice and salt to a boil. Cover and simmer over medium heat for 40 minutes or until the grains of rice burst and are cooked through. Drain and rinse with cold water. Set aside.
- Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, combine the squash and rosemary with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread out on one half of a non-stick baking sheet or a baking sheet lined with a silicone mat.
- In the same bowl, combine the onions with the vinegar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Spread out on the other half of the baking sheet.
- Roast for 15 minutes or until the vegetables are tender and lightly browned. Set the baking sheet aside without stirring the vegetables.
- In a large skillet over high heat, brown the mushrooms in the remaining oil. Add the Worcestershire sauce and cook until completely evaporated. Season with pepper. Set aside.
