02
Finely chop the chives
03
Peel and finely chop the shallots
04
Peel the mushrooms and finely slice
05
Add the chopped shallot to the mushrooms then season with salt, pepper, lemon juice and olive oil
06
Prepare your duck breast by removing any sinews and trimming away any excess fat
07
Score the skin in a diamond shaped pattern making sure to not cut into the flesh
08
Season with salt and pepper
09
Heat a frying pan to hot and sear the duck breasts skin-side down for 5 minutes, draining off any excess fat
10
Add a knob of butter and the unpeeled garlic cloves then turn the duck fillets and cook for a further 4-5 minutes
11
Remove the duck from the pan and allow to rest
12
Remove the skin from the cooked garlic and chop finely
13
Wipe any grease from the pan then deglaze with two tablespoons of water
14
Add another knob of butter and the two cooked and crushed garlic cloves
15
Whisk to create a very quick sauce and finish with the chopped chives
16
To serve: thinly slice the duck breasts
17
Spoon the mushrooms into stainless steel serving rings and press down gently
18
Remove the serving rings and place the sliced duck breast on top
19
Finish with the garlic butter sauce.