Duck Breast Salad with Mushrooms

• 2 Gressingham duck breasts
• salt
• pepper

Dressing

• 250g of portobello mushroom, thinly sliced
• 10g of banana shallot
• 1 pinch of fresh thyme
• 1 garlic clove, crushed
• 1 bay leaf
• 10ml of dry Madeira
• 10ml of balsamic vinegar
• 1 pinch of sea salt
• 1 pinch of black pepper, ground
• 25ml of olive oil

Pickled mushrooms

• 125g of portobello mushroom, sliced
• 85ml of water
• 35ml of sweet wine
• 35ml of olive oil
• 35ml of white wine vinegar
• 4g of salt
• 12g of caster sugar
• 1 sprig of fresh thyme
• 1 bay leaf
• 3 black peppercorns

Baked mushrooms

• 2 portobello mushrooms
• 35ml of olive oil
• 12ml of balsamic vinegar
• 1 pinch of black pepper
• 0.25 tsp of sea salt
• 1 pinch of fresh thyme, picked
• 1 pinch of rosemary, picked

To serve

• 1 handful of baby spinach leaves
• 1/2 sourdough bread, sliced, toasted

1. Preheat the oven to 190°C/gas mark 5. Season the duck breast with salt and black pepper. Place an ovenproof frying pan over a high heat. Once the pan is very hot, place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.
2. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes. Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for 5 minutes.

Dressing

1. For the mushroom dressing, add 50ml of the olive oil into a large pan and place on a high heat. Add the mushrooms with the salt and pepper and cook until caramelised. Add the shallots, garlic, thyme and bay and cook until the shallots are golden.
2. Add the Madeira and reduce to approximately 50ml and then repeat the process with the balsamic vinegar. Add the remaining olive oil and bring to a simmer for 10 minutes, stirring occasionally. Cool and place in the fridge - the longer you leave it the richer the flavour will be.

Pickled mushrooms

1. 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.

Baked mushrooms

1. For the baked mushrooms, mix 4 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.

To serve

1. Slice the duck breast thinly and allow to cool so it is mixed with the salad when warm. Place the pickled and baked mushrooms in a large salad bowl, toss with the dressing.
2. Divide the mushroom across plates and add the spinach and duck. Drizzle with more of the dressing and serve with some slices of toasted sourdough.