Duck Breast & Parsley Mushrooms –

Ingredients

• 2 tbsp balsamic vinegar
• 4 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp oil
• salt and pepper
• 1kg cleaned button mushrooms, the larger ones cut in half
• 2 garlic cloves, chopped
• 1 bunch of chopped parsley (100g)
• 2 duck breasts (350 - 400g each)
• 2.21lbs cleaned button mushrooms, the larger ones cut in half
• Step 1 In a bowl, combine the balsamic vinegar, soy sauce, cornstarch and oil with pepper. Place the mushrooms in the Zone 1 drawer, add the garlic, parsley and sauce and toss to coat the mushrooms.
• Step 4 After 10 minutes, stir the mushrooms and 3 minutes later. Halfway through cooking the duck breasts, turn them flesh side up.
• Step 5 At the end of cooking, let the breasts rest for 5 minutes before cutting them into slices. Serving with the mushrooms and their juice.