Duck breast glazed in soy with date purée, mushrooms, fried walnut, pumpkin seeds

For the soy glaze, reduce 50 ml soy, 25cml red wine and a tsp honey down to a syrup, then stir in 25 ml reduced brown chicken stock. Set aside until required

For the date purée, cook 100 g stoneless dates in 180 ml water until soft, then blitz to a smooth consistency. Set aside

Fry 20 g pumpkin seeds in the 50ml of oil until puffed up and slightly golden, drain on tissue paper and season with sea salt

Deep fry 4 walnuts until golden, drain on tissue paper and season with sea salt

Sauté 4 mushrooms in butter, add 30 ml veal fond. 

Slice a fennel bulb lengthways and season with sea salt and a teaspoon of lemon juice

Toast some linseed and mustard seeds in a dry pan set over a medium heat for 2 minutes

Fry a duck breast for 12 mins, skin side down in a dry pan. Drain the fat, turn and fry for another 3 mins. Slice lengthwise in two.

To serve spread the date purée onto the plate. Brush the duck with the soy glaze, sprinkle over a small amount of the mustard seed and linseed, then the pumpkin seeds

Cut the mushrooms into quarters, drain and arrange on each plate, with a spoonful of veal demi glace. Place some slices of the fennel onto the plate, sprinkle with toasted fennel seeds and arrange some fennel green on top. 

Grate a deepfried walnut onto the dish using a microplane and serve immediately

(Here the original recipe by Paul Foster)

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