Duck, mushroom and foie gras

To begin, prepare the duck – you can ask your butcher to do this for you if you’re not confident. Carefully remove the duck breasts and very lightly score the skin in a crosshatch pattern. Remove the legs and set aside in the fridge with the breasts. Weigh the remaining wings and carcass. You’ll need enough additional duck wings and various bones to get a total of 2.5kg, and then an extra 15 duck wings to refresh the sauce later. Chop the carcass into pieces and set aside for the sauce

Combine the salt, lemon zest and thyme leaves in a bowl and use the mixture to coat the duck legs. Place in the fridge for 2 hours to lightly cure

Preheat the oven to 180°C/gas mark 4

Spread the 2.5kg of duck carcass pieces and the 15 duck wings out on a large roasting tin (or two roasting tins) and roast in the oven until deep golden brown, for approximately 40 minutes

In a very large saucepan set over a medium heat, caramelise the carrots, onions, celery and garlic. When browned pour in the white wine vinegar and reduce until evaporated. Add the white wine and reduce until it reaches a syrup-like consistency

Add the 2.5 litres of chicken stock and 2.5kg of roasted duck bones (set the 15 wings aside to refresh the sauce later)

Bring the stock to the boil, skim off any scum that rises to the surface then reduce the heat to a simmer. Add the tomatoes and flat cap mushrooms and simmer for 2 hours, skimming regularly

Meanwhile, preheat the oven to 120°C/gas mark 1

Remove the duck legs from the fridge and rinse well to remove the salt. Pat dry and place in a baking dish so they are fairly snug. Melt the duck fat and pour over the legs, ensuring they are completely submerged. Place in the oven for 2 hours, then remove and allow the legs to cool in the fat

To make the black garlic purée, warm the vegetable oil in a small saucepan set over a low heat. Add the garlic and cook gently so small bubbles form around the garlic. Confit for about 40 minutes, until soft. Strain, pat dry then blend the confit garlic with the black garlic. Reduce the balsamic vinegar to a thick glaze and add to the purée

Pass the stock through a fine sieve into a clean saucepan. Add the veal reduction and bring to a rolling boil. Reduce the sauce until it is thick enough to coat the back of a spoon

Remove the sauce from the heat and add the reserved 15 duck wings with a little thyme and allow to infuse for 30 minutes. Pass through a fine sieve and set aside in a pan

Once the duck legs are cool, pick the meat from the bones and set aside

To prepare the king oyster mushrooms, trim the foot off each mushroom, then slice four thin discs from the bottom of each stalk – these should be around 3mm thick. Keep these to one side until ready to plate. Take the two mushrooms, slice them vertically down the centre, then trim off the edges to create four neat mushroom steaks around 1.5cm in width. Score a crosshatch pattern into each. Finely dice the trimmings – these will go into the sauce later

Preheat the oven to 180°C/gas mark 4 and a deep-fryer of oil to 170°C. Once the sauce, confit duck legs, purée and mushrooms are prepped, get ready to cook the final elements. Gently reheat the sauce in a pan and add the diced mushroom trimmings. Gently heat the confit duck leg meat through in a pan

To cook the duck breasts, sprinkle the skin of the duck breasts with salt and add to a frying pan skin-side down, while the pan is still cool. Allow to gradually heat up over a medium-high heat – this will help to render the fat. Once the skin is a deep golden colour, turn over and cook in the oven for 7 minutes. Remove and allow to rest for 10 minutes

To cook the king oyster mushroom slices, set a frying pan over a medium high-heat. Add a knob of butter and a dash of oil and cook the mushroom slices until golden brown. Finish the mushrooms under a hot grill until crisp

Slice the onion into rounds then push apart into rings. Place the rings in a bowl of milk, then drain and toss with plenty of flour. Dip back into the milk, and then into some more flour, to create a double layer of coating. Deep-fry the rings until golden brown, then drain on kitchen paper

Heat a dry frying pan over a high heat. Once smoking hot, add the slices of foie gras and sear on both sides until golden. Remove from the pan and set aside

To serve, pipe the black garlic purée onto the plate. Carve the duck breasts into even slices and divide between the plates. Add a slice of foie gras and a spoonful of the warmed confit duck meat. Place a slice of king oyster mushroom on top of the confit duck and top with an onion ring. Spoon the mushroom trimmings and sauce over the dish, then finish with the raw mushroom discs, a dusting of cep power and some herbs. Serve immediately