Ingredients

• 2 duck breasts
• 2 tablespoons vegetable oil

• ½ cup shao xing wine
• ½ cup oyster sauce
• ½ cup brown sugar
• 2 garlic cloves, chopped
• 2 chillies, finely chopped
• 3 star anise
• 2 cinnamon quills

• ½ cup water
• juice of 2 lemons
• ¾ cup white sugar
• 1 punnet raspberries
• 1/3 cup pomegranate molasses

• 50g butter
• 2 ears of corn, kernels removed
• ¼ cup cream

• 1 tablespoon vegetable oil
• 6 shitake mushrooms

Add to Shopping List

Method

1. Pat duck breasts dry and generously season skin with salt and pepper. Pour oil into a medium frying pan over medium heat and once hot place duck breasts skin-side down in pan, apply pressure with a spatula and cook for 5 minutes to render fat. Once fat starts to render, pour off excess and cook skin-side down for another 4 minutes on medium-high heat. Turn duck breasts over and cook 5-7 minutes on medium high heat, remove pan from the heat and rest the duck. Slice into 2cm-thivk slices.

2. For soy marinade, combine shao xing, oyster sauce, brown sugar, garlic, chillies, star anise and cinnamon in a saucepan and bring to a simmer. Cook for 10 minutes or until sugar dissolves and sauce reduces.

3. For sweet and sour sauce, combine water, lemon juice, sugar, raspberries and pomegranate molasses in a medium saucepan and stir over medium heat until sugar dissolves. Sieve and return to clean pan, simmer for 10 minutes or until slightly thickened.

4. For corn puree, melt butter in a medium frying pan, add corn kernels and cook for 10 minutes or until tender. Puree in a blender with the cream. Sieve and season.

5. Heat oil in a wok over high heat and when smoking add mushrooms and stir fry until just softened. Add two tablespoons of soy marinade and toss to coat.

6. To serve, smear a spoonful of corn puree on the plate and place shiitake mushrooms on top.  Top with duck breast slices and spoon over a little sweet and sour sauce and soy marinade.