Place ½ cup of basmati and wild rice in a bowl and rinse it with 3 to 4 changing of cold and clean water. Drain the rice with the help of a sieve or strainer and place in a medium saucepan. Pour in one cup of cold water and set it on your stove with medium heat range. Cover the sauce pan properly by placing its lid on the top and bring the water to boil. Slow down the heat of the stove once the water starts boiling and let it simmer over medium-low heat for about 25 to 30 minutes. Continue simmering until the rice grains are tender and absorbed the water completely. Turn off the heat of the stove and remove the saucepan from heat. Transfer the boiled rice to a large salad or serving bowl.
Note: Wash the rice by rubbing the gains with your hands. Secondly, make sure to wear gloves while removing the saucepan from heat.
Until the rice is simmering, take a cast-iron ribbed grill pan and set it on the other stove with medium heat. Place the 400g of the skinned boneless duck breasts in a large plate and brush them with 2 tablespoons of vegetable oil on both sides until properly coated. Shift the oiled duck breasts to the warm grill pan and cook them for 2 to 3 minutes on both sides or until well cooked. Carefully remove the grill pan stove and shift the grilled duck breasts to a cutting board and leave them to cool.
Note: If you do not have a ridged grill pan then you can cook your duck breasts under a medium drill.
Take another clean, dry pan and brush it gently with half of the remaining vegetable oil. Place it on stove and add in the half of the brown mushrooms once the oil in the pan is warm. Cook the mushrooms over medium heat of stove for around 4 to 5 minutes or until soft, turning them around occasionally. Wear thick gloves and remove the pan with great care. Shift the cooked mushrooms to plate and set aside to cool at room temperature.
Note: You can use any of your favorite brown mushrooms but the Swiss brown mushrooms are preferred for this salad as they are very tasty.
Repeat step 3 with the remaining vegetable oil and the brown mushrooms.
Pick one of the three large fresh oranges, grate ½ teaspoon of its zest and set it aside to use in preparing the salad’s dressing. Now, take a sharp knife and gently cut away all the peels and the pitch from the three fresh oranges. Cut them into equal half and then remove their segments. Make sure to hold the orange slices over medium bowl in order to catch the extracted juices. Pour one tablespoon of the extracted orange juice in another small bowl and reserve it for dressing.
Pick a large pomegranate and cut it into half. Now, carefully remove its seeds of the pomegranate, leaving its pitch behind. Now, add half of the pomegranate seeds into the bowl of the previously boiled rice. Add in the orange segments, boiled brown mushrooms, well drained and thinly sliced water chestnuts, and the lamb's lettuce or baby salad leaves. Mix all these ingredients with a large fork until incorporate well. Set this mixture aside until you make the garlic-honey dressing.
In order to make the honey-garlic dressing, add the orange zest to a medium bowl. Top with the orange juice, finely chopped fresh ginger, mustard, pure honey, walnut oil and the white wine vinegar. Whisk all these ingredients together for few seconds until mix well and form a rich dressing. Season the whole mixture with salt and ground black pepper to taste.
Now, drizzle one tablespoon of the honey-garlic dressing over the rice mixture in the large bowl and toss well to coat. Move the salad to a large serving platter.
Take a sharp knife and gently cut the grilled duck breasts into thin slices. Then, arrange the duck slices over the rice mixture in the serving platter. Drizzle in the remaining honey-garlic dressing and toss again to merge and coat the ingredients.
Sprinkle the salad with the remaining pomegranate seeds and serve straight away. Enjoy this colorful and appetizing salad.