Recipe Ingredient
- 1 boned roast duck or roast chicken thigh
- 4 fresh shitake mushrooms, sliced
- 5 button mushrooms, sliced
- 1/2 piece avocado, shredded
- 100g edamame beans
- 6-8 iceberg lettuce leaves, trimmed
- Dressing
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 cloves garlic, crushed
- 1½ tbsp virgin olive oil
- Salt and pepper to taste
- A good dash of freshly cracked pepper
- 1 tbsp toasted sesame seeds
Instructions
- Remove skin from roast duck thigh and shred the meat. Set aside.
- Blanch both shitake and button mushrooms for 1 minute. Drain and set aside. Blanch edamame beans in salted boiling water for 3-5 minutes. Drain in a colander. Combine mushrooms, shredded meat, edamame beans and avocado in a large mixing bowl.
- Put dressing ingredients into a jug. Stir well to mix.
- Pour dressing over the mushrooms and meat. Toss well to coat. Cover with a piece of cling film wrap and leave aside for 20-25 minutes.
- Remove core from lettuce then place the lettuce into a bowl of iced water. (This makes the lettuce easier to separate.)
- Spoon mushrooms and meat mixture into lettuce cups. Sprinkle with a little toasted sesame seeds and serve immediately.
