INGREDIENTS

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MUSHROOM DRESSING

500g portobello mushrooms thinly sliced
100g shallots thinly sliced
4 cloves garlic thinly sliced
6g chopped thyme
2 bay leaf
200ml Madeira   
200ml balsamic vinegar
12g sea salt
Pepper
400ml olive oil

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SOUR DOUGH BREAD CRISPS

1 medium sized sourdough bread
Olive oil
Seasoning
Thyme leaves

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PICKLING LIQUOR FOR MUSHROOMS

500g sliced portobello mushrooms
350ml water
150ml sweet wine
150ml olive oil
150ml white wine vinegar
15g salt
50g caster sugar
4g sprigs of thyme
3 bay leaves
10 black peppercorns

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BAKED PORTOBELLO MUSHROOMS

6 large portobello mushrooms
150ml olive oil
50ml balsamic cream
10 turns of milled black pepper
2g Maldon salt
4g picked thyme
4g picked rosemary

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ASSEMBLY

10 baby spinach leaves (a portion = 20g)
30ml mushroom dressing
8 slices pickled portobello mushroom
3 x ¼ baked portobello
120g Smoked sliced duck breast cut across the width / 30G EACH

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Serves Four

Smoked Duck Breast

With pickled portobello mushrooms and baby spinach

METHOD

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MUSHROOM DRESSING

Add 100ml of olive oil in a pan on full heat, once hot add the mushrooms with ½ the salt and pepper and cook for approximately 15 minutes till golden. Add the shallots, garlic, thyme and remaining salt and pepper and cook for 10-12min. Add the Madeira and reduce to approximately 100ml then add the balsamic vinegar. Reduce again to 100ml then add the remaining olive oil and bring to a simmer. Cook for 10min stirring from time to time. Cool down and leave in the fridge for 1 day. Blend at room temperature until smooth and pass through a fine sieve.

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SOUR DOUGH BREAD CRISPS

Cut the bread in half and freeze. Once semi frozen, cut 1-2mm thin slices, drizzle with olive oil and seasoning and bake at 170c for 5mins till semi crisp.

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PICKLING LIQUOR FOR MUSHROOMS

Bring all to a simmer in a large pot and simmer for 10 minutes, add the mushrooms and cook for 1-2min. Cool down and leave for 1 day to infuse

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BAKED PORTOBELLO MUSHROOMS

Mix the mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Place onto a tray and roast through the oven for 12-14 mins, then leave to cool to room temperature. Cut in half and each half into 4.

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ASSEMBLY

Place the mushrooms altogether, add the dressing and mix well. Add the spinach and lightly place onto the bottom of the plate, then layer up the duck, spinach, and finish with the bread crisps and dressing.

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