Method:
1 Bring a saucepan with beef stock to the boil, add the duck breast and reduce to a simmer, poach the duck for 10 minutes or until cooked through. Remove to a board, stand 2-3 minutes then slice.
2 Place the porcini in a small bowl, ladle over some of the boiling stock.  Stand for 5 minutes until mushrooms softened and rehydrated, drain,
3 Place the potatoes in a microwave-safe bowl, cover with damp paper towel and microwave on High/100% for 4 minutes or until just tender. Drain well. Add the peas and chives to the potatoes and toss to combine.
4 Add the mushrooms and cream to the potatoes, season with salt and pepper and toss to combine. Place onto a serving plate, top with poached duck and serve