Warm Duck and Mushroom Salad

Warm Duck and Mushroom Salad


  • 1/2 cup pecan or walnut pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • dash or two Tabasco
  • 1 1/2 cups cooked rare to medium-rare duck breasts, thinly sliced
  • 1/3 cup olive oil
  • 2 cups mushrooms thinly sliced
  • 2 garlic cloves minced
  • 3 lemons juice only
  • 1/4 cup fresh basil chopped
  • 1/2 teaspoon Dijon mustard
  • 4 iceberg lettuce wedges cut whole head into 4 wedges
  • 1/3 cup gorgonzola cheese crumbled
  • 1/2 red onion thinly sliced
  • 1 cup diced tomato


  • Toss pecans with 1 tablespoon olive oil, kosher salt and Tabasco. Place on a baking sheet and place sheet in a preheated 325 degree oven. Toast pecans until darker brown, but not burnt. Remove from oven and cool.
  • Heat 1/3 cup olive oil in a skillet over medium-high heat. Add mushrooms and garlic and saute for 3 –4 minutes. Mushrooms should still be a little firm. Stir in basil, mustard and sliced cooked duck. Heat to warm and blend ingredients.
  • For each serving, place an iceberg wedge on a plate. Spoon mushroom and duck mixture over. Top with cheese, onion and tomato. Drizzle any remaining dressing over.

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