ROAST DUCK GRIDDLED AND KING OYSTER MUSHROOMS

A REGULAR on the menu at Nutters, the background flavours of the five-spice really pulls out the flavours of the duck without it being too overpowering. Ingredients: Duck: ●●Two large duck breasts roughly 400g in weight ●●Two teaspoons five-spice powder ●●Two tablespoons runny honey ●●Mushrooms ●●Four king oyster mushrooms ●●One clove garlic finely-chopped ●●Three tablespoons olive oil ●●Few springs of fresh thyme ●●Spinach ●●50g butter ●●Two shallots - finelychopped ●●Two handfuls leaf spinach ●●Pinch freshly grated nutmeg ●●Pinch sugar ●●Squeeze lemon juice To serve: ●●Dauphinoise Potatoes Method: 1. For the duck – take each breast and score the fat on each one with a knife. Rub with the fivespice powder. 2. Heat a fry pan and place the breast fat side down. Leave cooking in the pan until the fat has gone a golden brown. Turn over and seal this side, pour away any excess fat then add the honey. Baste the duck with the honey until it starts to turn a light golden, place on a tray and place in a hot oven 180°C for approximately eight minutes for a medium rare duck. Increase the time if you prefer it cooked more – remove from the oven and leave to rest. 3. For the mushrooms – slice each one in half – brush with a touch of oil and place on a hot griddle for about three minutes until charred. Place on a tray then scatter with the garlic thyme and olive oil. Place in hot oven 180°C for a further three minutes cooking in the thyme, garlic and oil. 4. For the spinach, heat the butter in a pan, add the shallots and garlic and sauté briefly. Add the spinach and once wilted add the nutmeg, sugar and lemon - season to taste. 5. Take the rested duck breast and slice in half, serve with two king oyster mushrooms, a pile of spinach and a serving of Dauphinoise Potatoes if desired.