Smoked Duck & Citrus Wild Rice Salad

Rinse the wild rice blend thoroughly under cold water. Combine rice, water (or stock), and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender but chewy, usually 45-50 minutes.

While rice cooks, prepare the citrus. Cut the top and bottom off the oranges and grapefruit. Slice off the peel and pith, then carefully cut between the membranes to release the segments (supremes). Squeeze the remaining membrane juice into a small bowl for the dressing.

Whisk together the olive oil, reserved citrus juice (supplement with fresh orange juice to reach 30ml), vinegar, Dijon mustard, honey, and black pepper until emulsified.

Score the skin of the smoked duck breast in a crosshatch pattern. Place skin-side down in a cold skillet. Turn heat to medium and render the fat until the skin is golden and crispy, about 6-8 minutes. Flip and warm the flesh side for 1-2 minutes.

Remove duck from the pan and let it rest for 5 minutes. Once rested, slice thinly against the grain.

In a large bowl, toss the slightly cooled wild rice with half the vinaigrette. Gently fold in the citrus segments, sliced radishes, scallions, torn mint, and pomegranate seeds.

Divide the rice mixture among serving bowls. Fan the sliced duck breast over the top. Garnish with toasted pecans and drizzle with the remaining vinaigrette.