• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Remove skin from roast duck thigh and shred the meat. Set aside.
  2. 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.
  3. Put dressing ingredients into a jug. Stir well to mix.
  4. 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.
  5. Remove core from lettuce then place the lettuce into a bowl of iced water. (This makes the lettuce easier to separate.)
  6. Spoon mushrooms and meat mixture into lettuce cups. Sprinkle with a little toasted sesame seeds and serve immediately.

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