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In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.
To seed a pomegranate without making a mess:
• Use a mixing bowl that's wide enough to fit your hands in but is fairly deep so you won't splash too much. Fill it half-full with water.
• Cut the pomegranate in half and submerge the halves in water. Use your hands to separate the seeds from the inner membrane. The membrane is brittle and will float to the surface; discard membrane and outer rind as you remove the seeds.
• Skim the surface to remove any bits of membrane and broken arils.
• Drain into a colander, and the seeds are ready to use.