(for 1 person)

Ingredient

• 250 Gr Duck Breast
• 60 Gr Shitake
• 60 Gr Cepes
• 60 Gr Morels
• 60 Gr White Mushrooms
• 40 Gr Chopped Shallots
• 2 Spoon chopped flat persely
• 100 Gr Butter

• 20 Gr Mustard
• 5 cl Balsamic
• 5 cl Walnut Oil
• 20 Gr Turnip
• 20 Gr Parsnips
• 10 Gr Black Olive
• 1 cl Olive Oil
• 100 Gr Parsley, Basil, Spinach
• 1 cl Cream

Preparation

1. Freeze duck breast few hours, then cut it in thin slices in the long way on the side

2. Sauteed mushrooms

3. Put the slices duck in the terrine, ad insisde the mushrooms and topped with duck. Cook in owen 20 minutes at 160 degre then take out and put a weight on

4. Put a slice of terrine on the middle of the plate, some salad