120ml olive oil, plus extra for brushing
300g shallots, peeled and finely chopped, plus 15g extra finely chopped
300ml red wine
45ml sherry vinegar, plus an extra 15ml
10g Essential Cuisine Game Glace
15g Dijon mustard
10 150g duck breasts, lightly scorn on the skin side
10 sweet small white onions, peeled and halved
Small baby salad leaves to garnish
1. In a medium saucepan, melt the butter in 75ml olive oil. Add 300g shallots and season. Cover and cook over a low heat, stirring occasionally, until soft for 15-20 minutes. Add the wine and cook over a medium high heat until nearly evaporated, around 5 minutes. Pour into a blender and blitz until smooth. Set aside until needed.
2. In a small bowl, whisk 45ml vinegar with the Duck Glace, 45ml olive oil, mustard and remaining shallots. Season to taste.
3. Season the duck breasts. In a large frying pan, cook the duck breast, skin side down, over a medium low heat until the fat is rendered and the skin is browned, around 15-20 minutes. Turn the breast over and cook for a further 5 minutes. Transfer to a cutting board to rest for 5 minutes.
4. Heat a griddle pan. Brush the onions with oil and grill over a medium high heat until lightly charred on both sides and crisp and tender. Around 4 minutes on each side.
5. Halve each duck breast lengthwise. In a medium bowl whisk the remaining oil and vinegar, lightly season. Add the baby salad leaves, gently toss to coat. Place the vinaigrette on each plate, set the duck on top, arrange 2 halves of onion on the plate, a quenelle of mushroom puree and finish with the dressed leaves.