Become a dinner party legend with this super easy main course dish...
Blanch the leeks in boiling water for 2-3 minutes, drain and refresh under cold water. Season the duck breasts with salt and black pepper and place into a large frying pan, skin side down, for 4-5 minutes and gently render the fat down, once the skin is golden add a knob of butter to the pan and baste, transfer to a baking tray and pop into the oven (preheated to 180C) for 6 minutes. Remove and rest.
To make the sauce - pour the red wine into the duck pan and de-glaze, allow to reduce and add in the thyme, reduce by half then add the chicken stock and again reduce by half until you have a nice sauce consistency and just before serving add a little knob of butter.
Fry the mushrooms in a saute pan in a little olive oil and butter until golden brown, last minute add in the leeks to heat up and now you're ready to plate up. Arrange the mushrooms around 4 plates and place 1 leek onto each plate, carve the duck and serve half a breast per portion.