Duck and Mushroom Recipe

First, remove the skin from the duck breast and reserve for the crackling. Check for sinew in the flesh and remove. Chop the flesh roughly and place in a food processor with the egg whites and a teaspoon of salt and pepper

Blitz on full speed for approximately 3 minutes, stopping the machine twice to scrape down the sides. For a velvety-smooth texture, rub the mix through a drum sieve after blending to remove any excess sinew

Scrape the mixture into a large bowl and use a strong whisk to mix in the double cream. Store in the fridge while you make the duck crackling

Cut the reserved duck skin into small diamonds approximately 2-3cm in size. Rub with rock salt and set aside for 30 minutes, then rinse and pat dry

Place in a shallow saucepan, cover with sunflower oil and heat gently on the stove for approximately 2 hours, but do not allow to deep fry. Drain, pat well with paper towel and place on a lined tray in a preheated oven set to 150°C/gas mark 2) until crisp. Sprinkle with fine salt before serving

For the mushroom sauce, if you are using chanterelles, wash in tepid water then pat dry. Sauté in 20g of butter over a medium-high heat for approximately 3 minutes until softened, then season lightly

Drain the cooking juices into a cup and tip the mushrooms onto a plate. Return the juices to the pan and add the cream. Bring to the boil and cook for a minute or so until reduced by half, then return the mushrooms to the pan. Stir to coat and remove from the heat, tip out onto a plate and leave to cool

Preheat the steam oven to 190°C and set to 50% steam/50% dry

Remove the duck mixture from the fridge, divide into 4 egg-shaped (or small dariole) moulds and cover with cling film. Place in the oven for 10 minutes

Once cooked, remove from the moulds, pat dry and roll in the breadcrumbs. Place the 'pies' on individual plates and serve with the warm mushroom sauce and a sprinkling of the duck crackling