Ingredients  2 duck breasts  1 spring fresh rosemary  3 cloves garlic  1 butternut squash  2 shallots  1 pot chestnut mushrooms Knob of butter  Dash truffle oil  100ml Madeira 100ml double cream  250ml chicken stock  Coriander, chopped (around 2 tbsp)  Pickled cherries (around 6) Method Slice the mushrooms (leaving two aside to garnish), and place them… Continue reading Pan-Fried Duck with Mushroom Puree