Ingredients

Ingredients For the grilled Portobello mushrooms

• 4 Portobello mushrooms (about 8cm/3¼in in diameter), stems trimmed and reserved, skin peeled and reserved

• 110ml/4fl oz olive oil

• 3 garlic cloves, crushed

• 4 sprigs fresh thyme, leaves only

• salt and freshly ground black pepper

For the crispy eggs

• 5 free-range eggs

• 2 tbsp white wine vinegar

• salt and freshly ground black pepper

• 110g/4oz plain flour

• 200g/7oz fresh breadcrumbs

• vegetable oil, for deep frying

For the shallot purée

• 150g/5oz shallots (about 4 large shallots), finely chopped

• 2 garlic cloves, finely chopped

• 300ml/11fl oz red wine

• 40ml/1½fl oz olive oil

• salt and freshly ground black pepper

For the duck confit fricassée

• 110g/4oz small red onions, such as red pearl onions, peeled and halved

• 30g/1¼oz butter

• 60ml/2½fl oz chicken stock (or water)

• salt and freshly ground black pepper

• 4 tsp olive oil

• 150g/5oz mixed wild mushrooms (such as chestnut, shiitake and girolles), trimmed and rinsed

• trimmings and skin from Portobello mushrooms (see above)

• 1 ready-made confit duck leg, meat picked from bone and roughly chopped

• 2 tbsp sherry vinegar

To serve

• mixed cracked peppercorns, to taste

• 10g/¼oz fresh chives, sliced

• 110g/4oz mixed green salad leaves

• 1 tbsp lemon juice

• 3 tbsp olive oil

• salt and freshly ground black pepper

• 50g/2oz duck ‘cracklings’ (fried duck skin)

Description

This Dish Can Be Served As A Scrummy Dinner Party Starter, Or As A Light Meal When You Want To Impress.

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