Roast duck and wild rice salad

A snap to make with ingredients from ChinatownThis is a unique dish for entertaining — perfect for when you are in hurry or on a budget. Since the duck comes from Chinatown, you can make an exotic-sounding dish with little or no work in less than 20 minutes. The fresh lemon and Dijon dressing works with the rich flavour of the duck. Lots of vegetables and a few nuts add crunch and freshness. You can leave out the nuts out if you don’t care for them or have allergy issues. This dish has always been a huge with my guests. Serve it with a plate of fresh fruit or green salad, as you prefer. For a party, it is easy to pick up a dozen or so spring rolls to reheat and serve with drinks, when you buy the duck.

For 4
Cook 2½ cups of wild rice in chicken stock. Follow package directions.
Cut up your Chinese roast duck into small pieces and place them in a foil-lined pan to reheat and crisp the skin. Place in 450f /225c oven for seven to eight minutes. Make sure the duck doesn’t burn. Do not let the store cut the duck. They will cut through the bone with the cleaver and make it hard for guests to eat. You can easily pull it apart with your clean hands and cut it up in five minutes.
Drain and rinse the wild rice. While it is cooking and the duck is heating, wash and chop attractively:
5-6 green onions, sliced on angle. Keep some of the green tops aside for garnish and shred finely.
1 red pepper, diced.
1 yellow pepper, diced.
Toss vegetables and the warm rice and duck together.
Add any sauce that came with the duck.
Add dressing slowly — do not overdress. Leftover dressing may be used on a green salad.
½ cup fresh lemon
½ cup good olive oil
1 tbsp. sesame oil
1 large clove of crushed garlic
2 tsp, Dijon mustard
1 dash of any hot sauce or ¼ tsp. cayenne – optional
Add to finished salad:
2 tbsp: fresh chopped basil, parsley or cilantro.
2 tbsp almonds or pine nuts (optional).
2 tbsp French fried onions/shallots from the Asian market or Durkee.