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Ingredients

• 250g basmati and wild rice, rinsed
• 400g boneless duck breasts, skinned
• 2 tbsp vegetable oil
• 125g chestnut mushrooms, sliced
• 125g fresh shiitake mushrooms, sliced
• 3 oranges
• 1 pomegranate
• 220g can water chestnuts, drained and thinly sliced
• 50g lamb's lettuce
• GINGER & HONEY DRESSING
• 25g fresh root ginger, peeled and finely chopped
• ½ tsp orange zest and 1 tbsp orange juice (from 1 of the oranges)
• 1 tsp Dijon mustard
• 2 tsp clear honey
• 1½ tbsp walnut oil
• 1 tsp wine vinegar

Description

In This Attractive Salad, Full-flavoured Shiitake And Chestnut Mushrooms Are Combined With Slices Of Tender Griddled Duck, Juicy Orange Segments, Crunchy Water Chestnuts And Rice, With A Fresh Ginger And Honey Dressing. Duck Meat Is In Fact Very Lean, Onc

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