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Preheat the oven to 200˚C/gas mark 6. Start by pickling the mushrooms. Bring the water, vinegar and sugar to the boil, pour over the mushrooms and leave to lightly pickle for 20 minutes
100ml of white vinegar
25g of sugar
50ml of water
100g of chestnut mushrooms
100g of button mushrooms
100g of shiitake mushroom
Meanwhile, to prepare the duck, trim off any sinew from the breasts and place skin-side down in a hot dry frying pan. Cook for 4 minutes on a medium heat - pour off any fat from the pan as it renders out
2 duck breasts
Turn over and cook for a further minute then turn back on the skin-side for another 2 minutes. Repeat once more as this will render the fat, crisp the skin and take the breast to medium rare. Remove from the heat and allow to rest for 5 minutes in a warm place
For the pumpkin seeds and peanuts, sauté the pumpkin seeds in oil until puffed up, drain from the pan and place onto absorbent kitcen towel. In the same pan add the butter and toast the peanuts until golden, drain and combine with the pumpkin seeds
50g of butter
25ml of sunflower oil
50g of pumpkin seeds
50g of peanuts
Drain the mushrooms out of the liquid (reserve 1 tsp for the dressing) and allow to dry on absorbent kitchen towel. Heat the butter in a large pan and sauté until lightly golden. Add the spinach to the pan to wilt and season to taste with sea salt
25g of butter
150g of spinach leaves
Combine all the ingredients for the dressing, including the mushroom pickling liquid, and taste for seasoning and acidity. Adjust accordingly with more soy, or vinegar to your liking
1/2 tsp light soy sauce
50ml of sunflower oil
1/2 tsp honey
Place the duck breast into an oven for 3 minutes to reheat
Spoon the mushroom mix onto each plate. Carve the duck breast and season with sea salt, sprinkle the dish with pumpkin seeds and peanuts, drizzle with the dressing and serve immediately
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