Layer one a plate
Lettuce, romaine if you have it or mixed greens to thickly cover serving plate bottom 1 cup white rice cooked. ( 1 cup before cooking)

1/2 cup wild rice, cooked with one beef bullion cube (1/2 cup before cooking) mix with the white rice and layer over lettuce while still warm.

1/4 cup diced red onion, vidallia will work if you don’t have red, sprinkle it over the rice

1/4 cup diced seeded fresh cherries. (red grapes or other slightly tart berries will work if you don’t have cherries on hand. sprinkle them over the rice. )

Thinly slice one duck breast or leftover roasted duck and toss in a skillet with a bit of oil and 2 cloves crushed garlic, stir fry and spoon onto salad.

Sauce/dressing
Place all this into a food processor or blender, mix well and pour over the salad
1/3 cup orange juice
1/4 cup walnut oil
juice of 1/2 a lemon
1 Tablespoon balsamic vinegar
1/4 cup fresh raspberries ( use 1 Tablespoon raspberry jam if you don’t have any)
1 teaspoon mustard (not sweet )

2 Tablespoons of butter
1 clove garlic, minced
Over low heat cook the butter and garlic until the garlic is brown.

Add:
3/8 cup red cooking wine
2 teaspoons raspberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon mustard
1/2 c fresh raspberries

Simmer over a very low heat until the sauce is reduced by half.
Serve over or on the side of roasted duckling.

If you are cooking a whole duck instead of just a breast, wash out the cavity and season the inside with salt. Poke holes in the skin so the melted fat can run off the duck and put an apple, onion and orange (any or all) inside the duck while it roasts to soak up some of the grease and add flavor.