30g/1oz dried black trumpet mushrooms, soaked and drained
110g/4oz oyster mushrooms
8 sprigs flatleaf parsley to garnish
110g/4oz shiitake mushrooms
110g/4oz fresh spinach
100ml/3Β½fl oz light gravy (or chicken stock reduced and thickened with arrowroot)
25ml/1fl oz light olive oil
2-3 tbsp black peppercorns, cracked
2 tbsp butter
100ml/3Β½fl oz double cream
4 female Barbary duck breasts
50ml/2fl oz cognac