Wild Rice Bowl with Squash, Mushrooms and Duck Confit

Ingredients

• Bowl

  • 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

• Orange Dressing

  • 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