Roasted duck breast with mushrooms, chestnuts and fruits of the forest

For the duck breast:

• Make superficial cuts in the shape of diamonds on the fatty duck breast
• Sear the duck breast until the fat takes on a nice toasted colour. Turn it over and seal it completely.

For the duck juice:

• Fry bird and duck scraps and giblets in a pan with a little oil.
• Deglaze with Pedro Ximénez wine and drizzle with poultry stock.
• Leave to cook until reduced by half.
• Mix with cornstarch and season with salt. Set aside.

For the mushrooms:

• Make garlic oil and confit the mushrooms in it.
• Remove the mushrooms, leave to cool and then fillet them. Set aside.

For the chestnut puree:

• Cook the peeled chestnuts in milk with a little salt and some aniseed.
• Drain the chestnuts, mash them and add the milk from the cooking process as needed to make a thick puree.
• For the fruits of the forest coulis:
• Boil the berries in a saucepan with sugar and a little water.
• Reduce and blend then strain.

SET UP

• Brush the plate with the fruits of the forest coulis.
• Finish cooking the duck breast in the oven at 180 ºC, dry heat, for 6 minutes. Carve it into 1 cm thick fillets.
• Place the hot chestnut puree on one side of the plate.
• Place the fillets of the duck breast on the border and add the duck juice.
• Place the seared mushroom on the other side.
• Add Maldon salt to the duck and decorate with the raspberry and blueberries.