Roasted Duck with Pepper Mushrooms & Ana Potatoes

Preheat the oven to 180C.

Make the stock by bringing a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat and set aside.

Peel and slice the potato and thin as possible.

Slice the oyster, white and shitake mushrooms.

Finely grate the parmesan.

Add the milk to a saucepan and bring to a boil. Immediately lower the heat to a gentle simmer.

Stir the parmesan through the milk and season well with salt and pepper.

Arrange the potato as layers in a baking dish, making sure to season each layer lightly with salt and pepper.

Pour the milk mixture over the top of the potato layers.

Place the potatoes in the oven and allow to bake until soft and easily pierced with a fork.

Heat the olive oil in a frying pan over high heat.

Season the duck with salt and pepper on both sides.

When hot add the duck, skin side down, and sear until the skin is crisp and golden.

Turn the duck and sear the other side.

Remove the duck from the pan and transfer to the oven and allow to roast until cooked through to your liking.

Quickly clean the previously used saucepan and melt the butter over medium-high heat.

Add the assorted mushrooms and cook until softened.

Stir through the correct amount of stock*.

Lower the heat and stir through the pepper sauce and cream.

Heat through the mushroom sauce and then remove from the heat.

Finely chop the parsley.

Remove the duck and ana potatoes from the oven and distribute among serving plates.

Spoon the peppered mushroom sauce over the roasted duck.

Garnish with parsley and serve.