Shiitake and duck breast in oyster sauce

Serves: 4


Coat duck breast with olive oil and season with salt and fine black pepper.

In a saucepan place the duck skin, rosemary, bay leaves, star anise and onion.

Allow to brown on medium heat for 10-15 minutes.

Then add water, commandaria, oyster sauce and honey.

Reduce heat and reduce 2/3 the quantity.

Strain and set aside.

Preheat a nonstick pan on high heat and drizzle with olive oil.

Place the duck breasts (whole) into the pan and cook for 6-7 minutes on each side or cook to your liking and remove.

In a same pan add a little more olive oil and saute the mushrooms for a few minutes until cooked “aldente”.

Slice the breasts.

Plate the duck and mushrooms and drizzle with the sauce.