1.Preheat oven to 180°C.
2.In a small bowl, combine honey, juice, sauce and garlic. Score each piece of duck shallowly; brush with about ¼ cup of the honey mixture.
3.In a large, flameproof baking dish, combine mushrooms with remaining honey mixture. Place duck on wire rack over dish; roast, uncovered, in oven 10 minutes.
4.Remove duck and wire rack from dish; drain mushrooms, reserving about a third of the pan juices. Place mushrooms in large bowl.
5.Replace duck on wire rack over same dish; brown under preheated grill until skin crisps. Slice duck thickly.
6.Add orange, lettuce and reserved pan juices to mushrooms; toss gently to combine. Divide salad among serving plates; top with duck slices.
Lamb’s lettuce, also known as mache or corn salad, has a mild, almost nutty flavour and tender dark-green leaves. It’s commonly sold in 125g punnets; you will need four punnets for this recipe.Note