Wild Rice Bowl with Squash, Mushrooms and Duck Confit | RICARDO

Ingredients

• 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
• 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