Start by patting the duck breasts dry. Use a sharp knife to lightly score the skin in a criss cross pattern be careful not to cut into the meat. Season both sides well with salt and black pepper.

Place the duck breasts skin-side down into a cold, dry skillet. Turn the heat to medium and let them cook for about 6 to 8 minutes, until the skin is golden and crispy and most of the fat has rendered out. Flip the duck and cook the other side for another 4 to 5 minutes. Remove from the pan, cover loosely with foil, and let it rest.

Pour off most of the duck fat from the pan, leaving about 1 tablespoon behind. Add a splash of olive oil and a small knob of butter. Let it melt over medium heat.

Add finely chopped shallots, garlic, and ginger to the pan. Stir and cook for 1 to 2 minutes, just until they soften and become fragrant don’t let them brown.

Add your mixed mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they’re golden and tender. Then add in sliced peppers and any Thai style vegetables you’re using. Continue cooking for another 3 to 4 minutes until everything is cooked through but still vibrant.

Pour in a splash of white wine to deglaze. Scrape up all the browned bits from the bottom of the pan they add loads of flavor. Let the wine simmer and reduce by half, about 3 minutes. Then pour in chicken or duck stock and simmer for another 3 to 4 minutes.

Stir in some cooking cream and a spoonful of Dijon mustard. Let the sauce bubble gently for 2 to 3 minutes until slightly thickened. Taste and adjust with salt and pepper. Finally, stir in a handful of cashew nuts and sprinkle in some chopped parsley, if you like.

Take the rested duck and slice it thinly. Spoon the creamy mushroom and veggie mixture onto plates, top with the sliced duck, and drizzle over any extra sauce from the pan. Serve immediately while hot.