For the Duck
2-8oz Peking duck breasts
Extra virgin olive oil, plus more for cooking
2-fresh bay leaves
2-sprigs fresh thyme
2 cloves of garlic, sliced
Zest from 1 lemon
Cracked black pepper
For the Salad
½ pound oyster mushrooms, sliced
2 tablespoons pancetta, diced
1 head of radicchio, cut julienne style
Sea salt and cracked black pepper
Balsamic vinegar and extra virgin olive oil
Fresh thyme leaves
Aged balsamic vinegar
Start by scoring both duck breasts on the skin side in a cross pattern, being careful not to cut through to the flesh. Place the duck breasts in a shallow container. Toss with the olive oil, sliced garlic, fresh herbs, lemon zest and cracked black pepper. Cover and marinate overnight in the refrigerator.
When ready to cook, remove duck from marinade. In a heavy bottom sauté pan start by adding a small amount of olive oil over low heat and place the duck breasts skin side down, cooking very slow only on the skin side. While the fat is rendering from the duck skin, place the oyster mushrooms and pancetta in a small bowl and season with salt, pepper and fresh thyme, then coat with olive oil and place on a baking sheet. Bake in a 450° oven until both the mushrooms and pancetta become crispy. Remove the mushroom pancetta mixture from the oven and let to come to room temperature.
When all the fat has rendered from the duck breasts they should still be medium rare. Flip the duck breasts to the flesh side and allow to rest in the pan. Toss the pancetta mixture with the radicchio and season the salad with extra virgin olive oil, balsamic vinegar, and fresh thyme. When the duck has rested, slice very thin and arrange neatly around the edge of a serving platter, garnish the center of the platter with the radicchio salad and drizzle the aged balsamic and herb oil over the top of the duck.