Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

Begin the dish by preparing the mushrooms. Remove most of the stalks from the mushrooms and clean them with a pastry brush to remove any dirt. Cut into quarters and set aside in a heatproof bowl

Add the sherry vinegar, caster sugar and white wine to a pan and bring to the boil. Remove from the heat and pour directly over the mushrooms. Leave to pickle for 15 minutes, strain and refrigerate until required

Clean the spring onions, removing the first layer of skin, then slice thinly at an angle

Place the soy sauce in a pan over a medium heat and reduce by half. Allow to cool slightly before adding the spring onions. Stir to combine then set aside

Lightly score the skin of the duck breast. Place onto a warm char-grill, skin side down, and render as much fat from the skin as possible. Increase the heat and cook until the skin is crispy, then turn and finish on the other side for another 4-5 minutes

On a rectangle plate, make a line of soy spring onions and place the pickled mushrooms either side of the spring onions

Slice the duck breast into 3 pieces lengthways, removing a small slice from each end. Lay the slices at an angle over the spring onions

Mix all the picked herbs together and dress with olive oil and a little salt. Place the garden herbs over the top and finish with the reduced soy. Serve immediately