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For the mushroom dressing, a dash of olive oil into a small pan and place on a medium heat. Add the shallots with the salt, pepper garlic, thyme and bay and cook until the shallots are translucent
1 pinch of fresh thyme
1 garlic clove
1 bay leaf
25ml of olive oil
1 pinch of sea salt
1 pinch of black pepper
1 banana shallot, brunoised
Add the Madeira and balsamic vinegar and reduce to 100ml. Add the remaining olive oil then leave to cool and place in the fridge - the longer you leave it the richer the flavour will be
100ml of dry Madeira
63ml of balsamic vinegar
To pickle the mushrooms, combine all the ingredients, except the mushrooms, into a pan and bring to a simmer for 10 minutes. Add the prepared mushrooms and cook for 90 seconds, remove with a slotted spoon and drain on absorbent towel
For the baked mushrooms, mix the portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Place onto a tray and roast in the oven set to 180°C/gas mark 4 for 12-14 minutes. Set aside to cool to room temperature and cut in half
2 portobello mushrooms
10ml of olive oil
12ml of balsamic vinegar
1 pinch of rosemary, picked
Divide the mushroom across plates and add the spinach and duck. Drizzle with more of the dressing and serve with some croutons
100g of baby spinach leaves
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