Shiitake and duck breast in oyster sauce
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.