Warm Lentil Sprout Salad with Roast Duck

Description
Makes 6 servings

Ingredients

 * ⅓ cup soy sauce
 * ¼ cup vegetable oil
 * ¼ cup rice vinegar
 * 3 tablespoons plum sauce
 * 4 cloves garlic, minced
 * 1 tablespoon fresh minced cilantro
 * ¼ teaspoon ground white pepper
 * 1 tablespoon butter or margarine
 * ½ cup sliced fresh mushrooms
 * ½ cup roasted red bell pepper, diced
 * ¼ cup thinly sliced green onions
 * 3 cups cooked wild rice
 * 3 cups cooked white rice
 * Bibb lettuce or other leaf lettuce
 * 1½ pounds cooked duck, skinned and julienned
 * 1½ cups sprouted lentils

Directions

 * 1) Whisk together soy sauce, oil, vinegar, plum sauce, garlic, cilantro and white pepper in small bowl. Set aside.
 * 2) Heat butter in large skillet over medium-high heat. Add mushrooms, red pepper and green onions.
 * 3) Sauté 2 to 3 minutes or until mushrooms are beginning to brown.
 * 4) Add wild rice and white rice; stir to thoroughly blend. Heat until hot. Remove from heat.
 * 5) Place salad on lettuce leaves. Top with strips of duck and sprouted lentils; drizzle dressing over each salad.