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Ingredients

• ½ cup (250 g) basmati and wild rice, rinsed
• 400 g boneless duck breasts, skinned
• 2 tablespoons vegetable oil
• 125 g Swiss brown mushrooms, sliced
• 125 g fresh shiitake mushrooms, sliced
• 3 oranges
• 1 pomegranate
• 230 g can water chestnuts, drained and thinly sliced
• 50 g lamb's lettuce or baby salad leaves
• GINGER AND HONEY DRESSING
• ½ teaspoon orange zest and 1 tablespoon orange juice (from 1 of the oranges)
• 25 g fresh ginger, peeled and finely chopped
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1½ tablespoons walnut oil
• 1 teaspoon white wine vinegar

Description

In This Attractive Salad, Full-flavoured Shiitake And Swiss Brown Mushrooms Are Combined With Slices Of Tender Grilled Duck, Juicy Orange Segments, Colourful Pomegranate Seeds, Crunchy Water Chestnuts And Rice, With A Fresh Ginger And Honey Dressing.

All Recipes Australia