Wild Rice and Duck Confit Soup

Ingredients

• • 2 cups (500 ml) water
  • ½ cup (100 g) wild rice
  • ¼ tsp salt
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil or rendered duck fat
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • ½ cup (125 ml) red wine
  • 8 cups (2 litres) beef broth
  • 2 tbsp chopped flat-leaf parsley
  • 2 confit duck legs
  • Salt and pepper