Grilled Duck Salad with Wild Mushrooms and Pancetta

Salad, Winner 2000 MLF Recipe Contest, Chef Luis Samanica


Prep Time {45 min; 25 hr inactive}

Cook Time {33 min }

Serving Size {6 servings}


2 tsp. each Thyme, Tarragon, finely chopped
1 tsp. Black Pepper
2 cloves Garlic, minced
4-6 oz Maple Leaf Farms Boneless, Skinless Duck Breast

3 Tbsp. Olive Oil
4 oz. Pancetta, julienned

Wild Mushrooms:
3 Tbsp. Olive Oil
1 cup each Oyster, Shiitake, Portobello Mushrooms, sliced
2 Tbsp. White Wine
2 Tbsp. Duck Stock
1/4 cup Green Onions, sliced
1/4 cup Tomato, diced
1/4 cup Apple, peeled, cored, diced
1/2 tsp. Kosher Salt

Balsamic Vinaigrette:
9 oz. Olive Oil
3 oz. Balsamic Vinegar
3 each Shallots, chopped
As Needed Salt, Black Pepper

12 oz. Mixed Baby Greens, Romaine, Curly Endive, Spinach
1 1/2 cups Carrots, Yellow Bell Peppers, Daikon, julienned
As Needed Salt, Black Pepper


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1. Rub:
Combine first four ingredients; rub into duck. Place covered in refrigerator for 24 hours. At service, grill until an internal temperature of 155°F. Resting should bring internal temperature to an ideal 165°F. Cut breasts into thin even strips.

2. Pancetta:
Sauté pancetta in oil until golden brown and crisp. Drain on paper towels; set aside.

3. Wild Mushrooms:
Sauté mushrooms in oil for 1/2 minute. Add wine and stock; reduce. Add green onions, cook 10 seconds; remove from heat. Add tomato and apple; toss. Season with salt. Refrigerate 20-30 minutes.

4. Balsamic Vinaigrette:
Combine ingredients.

5. Salad:
Combine ingredients for balsamic vinaigrette. Toss greens and vegetables with half of the vinaigrette; season with salt and pepper. Refrigerate 20-30 minutes.

To Serve:
Spread mushroom mixture evenly on salad plate. Place a mound of salad in center of plate. Arrange sliced duck over salad. Drizzle with remaining vinaigrette; crown with slightly warm pancetta.

Reviews  { write a review }


Best duck salad I have ever eaten. Well worth the preparation time. Could also be an entree.


Excellent, this chef has the flavors at its best. great presentation. I woild love to meet the chef who created this materpiece of a salad.


excellent 5 stars




Excellent Recipe Loved it and so did all my guests