Duck and Mixed Mushroom Salad with Orange Dressing

Duck is such a wonderful protein to work with - succulent, moist, and juicy. In this recipe, I mixed pan-fried duck with a variety of hearty mushrooms and greens into a salad. Duck traditionally goes well with orange, so I topped the salad with an orange dressing (that I created in another recipe). The balance of the crispy duck against the full mushrooms and tart dressing is simply delicious.

Duck and Mixed Mushroom Salad with Orange Dressing


(Recipe by:Chef Yasue Siewert)


30 minutes


Makes 4 to 6 servings


12 oz duck with skin, cut into bite size*
1 clove garlic, minced
9 oz mixed mushrooms (such as oyster mushroom, Enoki mushroom, white mushroom), slice or cut into bite size
½ tsp kosher salt
¼ tsp black pepper
3 oz mixed greens (baby arugula, radicchio, lettuce, etc.)
½ oz white onion, thinly sliced
orange dressing

* you can substitute chicken thigh your preference.


Heat large frying pan over medium-high heat and cook duck until skin is crispy and golden brown. Add garlic and cook another minute (careful not to burn) and add mushrooms and cook until cooked through. Add salt and pepper, set aside.

Line a large platter with mixed greens and sliced onions.
Lay the duck and mixed mushrooms on top the salad mixture, and drizzle with the orange dressing. Serve immediately.

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