Duck Breast with Pickled Mushrooms, Pumpkin Seeds & Peanuts Recipe · Gressingham
A little more care and attention when cooking the breast, results in a crispy rich duck. Worth the extra bit of effort!
Ingredients
- 2 Gressingham duck breasts
- 25g of sugar
- 100g of button mushrooms
- 100g of chestnut mushroom
- 50g of butter
- 50ml of water
- 25ml of sunflower oil
- 100ml of white vinegar
- 100g of shiitake mushroom
- 25g of butter
- 50g of pumpkin seeds
- 50g of peanuts, salted
- 0.5 tsp of honey
- 50ml of sunflower oil
- 0.5 tsp of light soy sauce
- 150g of spinach leaves, picked and washed
- sea salt
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