Salad of wild rice with duck

Salad of wild rice with duck

Salad of wild rice with the duck


1 Cup of ready mix long grain and wild rice
egg – 1 PC
salt, pepper
200 g canned pineapple
1 small orange
1 tbsp grainy mustard
1 duck breast
4 celery
olive oil – 0.5 cups
50 g cashew


The duck breast to roast under the grill for 7-10 minutes per side; let cool and cut into strips.

Celery cut into thin slices, pineapple chunks.

To prepare the dressing: from oranges to erase the zest and squeeze the juice, mix them with mustard and honey. Add the beaten egg. Continuing to whisk the mixture, pour a thin stream the oil.

Combine rice, celery, pineapple and a duck, to fill the resulting sauce. Nuts fry in a dry pan, chop and sprinkle them on a salad.

Bon Appetit!

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