Title: Wild Rice and Duck Salad
Categories: Salad Poultry Chicken
Yield: 4 Servings

		Roasted duck is not readily
		Available, chicken or turkey
		Preferably smoked,
		May be substituted.
1		Cup uncooked wild rice
2		Cups chicken broth
1/2		Tsp salt

1/2 cup finely minced sweet onion 1 can (8 oz) water chestnuts, drained and sliced 2 cups seedless grapes, halved if large 1 whole roasted duck (3 to 4 lbs), breast and leg meat cut into slivers; should yield about 3 cups of meat 1 cup chopped pecans, toasted at 350 degrees F for 10 to 12 minutes 1/2 cup loosely packed fresh cilantro leaves

Dressing: 3/4 cup mayonnaise 1/4 cup brut champagne 2 tsp ground coriander 2 tsp grated orange rind 1/2 tsp freshly ground black pepper bunches of grapes and extra cilantro, for garnish

Rinse the rice well and drain it. Combine it with the chicken broth and salt in a heavy pot and bring the mixture to a boil. Cover and simmer over low heat for 1 to 1 1/4 hours, until all of the liquid is absorbed and the rice is tender. Cool. In a large bowl combine the rice, onion, water chestnuts, grapes, duck, pecans, and cilantro.

In a small bowl, whisk together the mayonnaise, champagne, coriander, orange rind, and pepper. Pour this dressing over the salad and toss to blend. Adjust seasonings, if necessary. Place the salad on a serving platter and garnish with bunches of grapes and bouquets of cilantro.

Serves 6.

From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 From the collection of Karin Brewer

From Ruth Wiens, Mirassou Vineyards. Accompanying champagne: Mirassou Brut. ..To save time, buy a whole duck from a Chinese market or restaurant. If

From: Karin Brewer Date: 03-26-96

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