Smoked Duck Breast - Tom Aikens

Ingredients

• 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
• 1 medium sized sourdough bread
• Olive oil
• Seasoning
• Thyme leaves
• 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
• 6 large portobello mushrooms
• 50ml balsamic cream
• 10 turns of milled black pepper
• 2g Maldon salt
• 4g picked thyme
• 4g picked rosemary
• 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