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 Teaspoons Each Thyme, Tarragon, finely chopped

1 Teaspoon Black Pepper

2 Cloves Garlic, minced

4-6 Ounces Maple Leaf Farms Boneless, Skinless Duck Breast


3 Tablespoons Olive Oil

4 Ounces Pancetta, julienne

Wild Mushrooms:

3 Tablespoons Olive Oil

1 Cup Each Oyster, Shiitake, Portobello Mushrooms, sliced

2 Tablespoons White Wine

2 Tablespoons Duck Stock

1/4 Cup Green Onions, sliced

1/4 Cup Tomato, diced

1/4 Cup Apple, peeled, cored, diced

1/2 Teaspoon Kosher Salt

Balsamic Vinaigrette:

9 Ounces Olive Oil

3 Ounces Balsamic Vinegar

3 Each Shallots, chopped

As Needed Salt, Black Pepper


12 Ounces Mixed Baby Greens, Romaine, Curly Endive, Spinach

1 1/2 Cups Carrots, Yellow Bell Peppers, Daikon, julienne

As Needed Salt, Black Pepper


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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.

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

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.

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