Smoked duck breast and mushroom salad

For the dressing, a dash of olive oil into a small pan and place on a medium heat. Add a brunoised shallot with the salt, pepper, a clove of garlic, a pinch of thyme and a bay leaf and cook until the shallots are translucent

Add 100 ml of dry Madeira and 80 ml balsamic vinegar and reduce to 100ml. Add 25 ml olive oil then leave to cool and place in the fridge - the longer you leave it the richer the flavour will be 

To pickle the mushrooms, combine 85 ml water, 35 ml sweet white wine, 25 ml white wine vinegar, a tsp salt, a tbsp caster sugar, a bay leaf, 3 black peppercorns and 35 ml olive oil in a pan and bring to a simmer for 10 minutes. Add a thickly sliced portobello mushroom and cook for 90 seconds, remove with a slotted spoon and drain on absorbent towel

For the baked mushrooms, mix 2 thinly sliced  portobello mushrooms with 35 ml olive oil, a tbsp balsamic vinegar, tsp thyme leaves,  tsp rosemary, salt and pepper. Place on a tray and roast in the oven set to 180°C 12-14 minutes. Set aside to cool to room temperature and cut in half.

Divide the mushrooms between plates and add 100 gr baby spinach leaves  and thinly sliced smoked duck breast. Drizzle with more of the dressing and serve with some croutons.

Finish with thinly sliced toasted bread.

(Here the original recipe by Tom Aikens on Great British Chefs)

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