Roast breast of duck with damson beer glaze

INGREDIENTS:

• 2 duck breasts1 tsp Chinese five spice
• 250ml damson beer
• 1 bay leaf
• 3 juniper berries, crushed
• 1 tbsp damson jelly
• 1 tsp chopped rosemary
• 100ml hot chicken stock

To serve:

• 1 packet of mixed wild mushrooms
• 1 garlic clove sliced
• 1tbsp olive oil
• 20g butter
• 1 fresh thyme sprig, chopped

  Method

  1. Preheat the oven to 200ºC/gas 6. In a small saucepan, bring the damson beer, juniper, bay leaf and damson jelly to the boil and reduce until glossy syrup is formed, remove from heat.
  2. Score the skin of the duck with a sharp knife - making sure not to cut into the meat - then rub in the Chinese five spice.
  3. Fry the duck skin side down until golden in an ovenproof frying pan, flip over to seal the meat and then back onto the skin side. Spoon some of the glaze over the duck and cook in the oven for 12 minutes. Leave to rest for 5 minutes.
  4. In a separate pan add the olive, garlic and butter and when hot add the mushrooms. Sauté for 2-3 minutes before adding the thyme, then divide between serving plates.
  5. Place the remainder of the syrup back onto the heat with the chicken stock. Slice the duck and arrange it over the mushrooms, finishing with the sauce.