YIELD: 12 servings

FOR THE RUB:
4 tsps. fresh thyme, finely chopped
4 tsps. fresh tarragon, finelychopped
2 tsps. black pepper
4 cloves garlic
8 each boneless, skinless duck breasts (6 ozs. each)

FOR THE PANCETTA:
6 Tbsps. olive oil
8 ozs. pancetta, julienned

FOR THE WILD MUSHROOMS:
6 Tbsps. olive oil
2 cups oyster mushrooms, sliced
2 cups shiitake mushrooms, sliced
2 cups portabella mushrooms, sliced
1/4 cup white wine
1/4 cup duck stock
1/2 cup green onions, sliced
1/2 cup tomato, diced
1/2 cup apple, peeled, cored and diced
1 tsp. kosher salt

FOR THE VINAIGRETTE:
18 ozs. olive oil
6 ozs. balsamic vinegar
6 each shallots, chopped
as needed salt and black pepper

FOR THE SALAD:
24 ozs. mixed baby greens
3 cups julienned
mixture of carrots, yellow bell peppers and daikon
as needed salt and black pepper

  1. Combine rub ingredients (thyme, tarragon, pepper and garlic) and rub onto duck. Cover and refrigerate duck for 24 hours.
  2. At service, grill duck until an internal temperature of 152°F to 155°F is reached. Resting should bring internal temperature to 160°F. Cut breasts into thin, even strips.
  3. Sautè pancetta in oil until golden brown and crisp. Drain on paper towels; set aside and keep warm. 4. Sautè mushrooms in oil for 30 seconds. Add wine and stock; reduce. Add green onions and cook 10 seconds; remove from heat. Add tomato and apple; toss. Season with salt. Refrigerate 20 to 30 minutes.
  4. Toss greens and vegetables with 1/2 the vinaigrette; season with salt and pepper. Refrigerate 20 to 30 minutes.
  5. TO SERVE: spread mushroom mixture evenly on 12 salad plates. Place a mound of salad in center of plate. Arrange sliced duck over salad. Drizzle with remaining vinaigrette and crown with slightly warm pancetta.

Recipe from Assistant Director of Restaurants, Operations & Divisional Purchasing Luis Samanica, University of Western Ontario, London, Ontario, Canada. Photo from Maple Leaf Farms.