The duck hunt

Duck 

1. Pre-heat your oven to 180℃
2. Trim your duck breast of excess fat and silver skin, then score, making sure to not cut into the flesh.
3. Season and set aside to rest. 
4. Place your duck breast skin side down in a large fry pan and cook over a medium heat.
5. Increase your heat and press down on the duck breast to make sure the whole skin is in contact with the pan surface.
6. Keep rendering the duck until your skin is a deep caramel colour and crispy. Discard the fat each time it crowds the pan.
7. When your skin is crispy, turn the duck skin side up, place in the oven for 4 minutes.
8. Remove the duck from the oven and rest.
9. Glaze the flesh side of the duck generously with the apricot glaze to serve. 

Apricot Glaze

1. Bloom your saffron in 4Tbsp of warm water. Set aside for 15 minutes
2. Pour water, sliced apricots, cinnamon and honey in a small pot and bring to a gentle boil.
3. Add your saffron water to the pot and cook until the liquid in the pot has become syrupy.
4. Strain through a sieve into a small bowl and set aside.

Plum and Berry Sauce

1. Place all the ingredients in a medium pot and bring to a boil.
2. Cook the sauce until the plums are soft and the sauce is a thick, jammy, consistency.
3. Strain your sauce through a sieve into a small bowl and set aside.

Mushrooms

1. Use a paper towel to wipe any dirt from your mushrooms. And slice in half lengthways.
2. Heat a large pan. Add butter and garlic and sauté.
3. Add mushrooms when your butter is bubbling and toss well.
4. Cook until the mushrooms are golden brown. Season and set aside.

Assemble

1. Slice each duck breast into two cylinders by removing the ends of the breast and cutting it in half. 
2. Place mushrooms on a plate and lay duck breast on top.
3. Spoon your berry sauce on the side of the mushrooms.
4. Finish with a pinch of Maldon salt.