Duck, rice, mushroom and orange salad

Ingredients

• 1/2 cup basmati and wild rice (rinsed)
• 400 g boneless duck breasts (skinned)
• 2 tbsp canola oil
• 125 g brown mushrooms (sliced)
• 125 g fresh shiitake mushrooms (sliced)
• 3 oranges
• 1 pomegranate
• 1 230g can water chestnuts (drained and thinly sliced)
• 50 g lamb's lettuce or baby salad greens
• 1/2 tsp orange zest ((from 1 of the oranges))
• 1 tbsp orange juice ((from 1 of the oranges))
• 1 tbsp fresh ginger (peeled and finely chopped)
• 1 tsp Dijon mustard
• 2 tsp honey
• 1 1/2 tbsp walnut oil
• 1 tsp white wine vinegar