Instructions: A day or two before serving, poach the quartered duck. Place it in a deep stock pot, along with the neck, giblets, and the next 5 ingredients. Cover with water and simmer, covered, until tender, about 45-60 minutes. Remove duck from the stock, allow to cool slightly, then discard the skin and cut the meat off the bones in long narrow strips. Cover the duck meat and refrigerate. Refrigerate the stock overnight; remove the hardened fat layer and discard.

Place the wild rice in a small bowl. Add cold water to cover and let soak for 1 hour. Drain. Heat a 2-quart pot of water to boiling. Add the rice and boil for 5 minutes. Drain again and set aside. Preheat oven to 375F.

Melt the butter in a large skillet over medium-high heat. Add the carrots and onion and saute, stirring frequently, for 10 minutes. Add the rice, stir to coat it with the butter, and cook several minutes longer. Transfer the rice mixture to a buttered lasagna-type pan (a metal pan works better for this recipe), 13 x 11 inches, and pour in the duck stock. Cover the pan tightly with foil and bake until the liquid is absorbed and the rice is tender, about 1 to 1 1/2 hours.

The liquid should be absorbed, the rice tender, and the grains slightly opened-this is called "blooming." In a jar, combine the orange juice, vegetable oil, Cointreau, vinegar, salt and pepper; pour over the hot rice.

Add the reserved duck meat, raisins, walnuts, and orange zest. Toss to combine, cover lightly, and allow to stand for 2 hours. Add the scallions.

Serve at room temperature.

Makes 8-10 servings.

Note: Due to the different methods of drying the wild rice, some brands absorb the stock differently. You may have to bake this a bit longer, or if the rice is done and there is still liquid left, drain it off.

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