Soy Glazed Duck Breast Recipe with compressed Pickled Shiitake
Paul Foster's duck breast recipe marries the rich flavours of nuts, seeds and sweet date purée with the umami taste of soy glaze and pickled shiitake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 duck breasts, corn-fed
- 8 shiitake mushrooms, large, stalks removed
- 50ml of white wine vinegar
- 20ml of water
- 20g of sugar
- 100ml of sunflower oil
- salt
- black pepper
- 200ml of soy sauce
- 100ml of red wine
- 1 tbsp of honey
- 100g of brown chicken stock, reduced
- 200g of dates, stoneless
- 400g of water
- 1 fennel bulb
- lemon juice
- sea salt
- 100g of pumpkin seeds
- 50ml of sunflower oil
- 8 walnuts
- linseed
- mustard seeds
- sorrel leaves
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