Mushrooms and Roast Duck Meat in Lettuce
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
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
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.