Duck Breast, Mushrooms and Pumpkin

Cooking the duck breast: Defrost the duck breast in the refrigerator for 24 hours. Score the skin and cook skin-side down over low heat for about 7 minutes. Turn over and briefly brown the flesh side.

Preparing the pumpkin: Cut the pumpkin into cubes and confit it for 15 minutes with butter and honey.

Cooking the mushrooms: Thinly slice half of the mushrooms and cook them in the duck juice. Strain and finish with butter.

Finalizing the duck breast: Return the duck breast to the oven at 120°C for 12 minutes, then let it rest for 10 minutes before slicing.

Plating: Arrange the sliced duck breast on the plate, add the pumpkin garnish and raw mushrooms.

Finishing: Sauce everything and add a few sprigs of green shiso for the final touch.