Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction


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Gressingham duck breasts

Pickled shiitake mushrooms

  • 100g of shiitake mushrooms
  • 100ml of sherry vinegar
  • 50g of caster sugar
  • 50ml of white wine

Soy spring onions

Garden herbs

Begin the dish by preparing the mushrooms. Remove most of the stalks from the mushrooms and clean them with a pastry brush to remove any dirt. Cut into quarters and set aside in a heatproof bowl
Add the sherry vinegar, caster sugar and white wine to a pan and bring to the boil. Remove from the heat and pour directly over the mushrooms. Leave to pickle for 15 minutes, strain and refrigerate until required
  • 100ml of sherry vinegar
  • 50g of caster sugar
  • 50ml of white wine
Clean the spring onions, removing the first layer of skin, then slice thinly at an angle
Place the soy sauce in a pan over a medium heat and reduce by half. Allow to cool slightly before adding the spring onions. Stir to combine then set aside
Lightly score the skin of the duck breast. Place onto a warm char-grill, skin side down, and render as much fat from the skin as possible. Increase the heat and cook until the skin is crispy, then turn and finish on the other side for another 4-5 minutes
On a rectangle plate, make a line of soy spring onions and place the pickled mushrooms either side of the spring onions
Slice the duck breast into 3 pieces lengthways, removing a small slice from each end. Lay the slices at an angle over the spring onions
Mix all the picked herbs together and dress with olive oil and a little salt. Place the garden herbs over the top and finish with the reduced soy. Serve immediately
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