The July/Aug 2018 issue of DU magazine features Scott Leysath, the Sporting Chef, sharing multiple recipes from his travels around the country.
Scott details the process to get the perfect wild rice balance for this meal.
2 cups wild rice, cooked and cooled
2 cups diced cooked duck
1 cup diced celery stalks
1/3 cup chopped fresh Italian parsley
1/2 cup dried cherries or cranberries
1/3 cup finely diced red onion
2/3 cup finely diced bell pepper, any color
1/3 cup roasted pistachio kernels
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
2 teaspoons honey
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1. To prepare the dressing, combine the first 4 ingredients in a medium bowl. Add olive oil in a thin stream while whisking. Season to taste with salt.
2. Prepare the salad by combining all the ingredients and mixing well. For additional flavor, make a double batch of the dressing and divide it in half; marinate the cooked duck with half the dressing for several hours in the refrigerator.