Duck Steak with Balsamic Sauce

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel and slice the potato, soak in cold water to remove the starch, then drain and remove the moisture.
2. Coarsely mince the tomato, onion, king oyster mushroom, and shiitake mushroom; cut the carrot into chateau (barrel) shapes.
3. Season the duck breast with salt and black pepper.
4. Heat olive oil in a pan, cook the marinated duck breast until the fat renders out, and place on a plate.
5. In the pan used for the duck breast, grill the asparagus, carrot, and potato and place on the plate.
6. Stir-fry the minced vegetables in a pot or pan, add the balsamic sauce and reduce to make a sauce, and spoon it over the duck steak on the plate.