Forager's Duck

Heat a large frying pan over a high heat. Season the duck breasts with salt and pepper and cook, skin side down, for about 10 minutes until the skin is well browned and crisp and fat runs out. Turn over and cook for 5- 6 minutes. Remove the duck from the pan and keep warm.

Heat the honey in a pan and bring to a boil. Reduce the heat and simmer until just 2 tablespoons remain. Remove from the heat and whisk in the sherry vinegar, sunflower and hazelnut oils. Season with salt and pepper and set aside.

Heat the butter in the frying pan and cook the mushrooms, seasoning with salt and pepper, for about 3 minutes Add the spring onions and cook for 2-3 minutes until softened.

Cut each duck breast into slices and place on serving plates. Add the wild mushrooms and spring onions around the duck and drizze with the honey vinaigrette.