Roasted farm duck, risotto, and seared foie gras.

Sear the duck fillets in a pan with a drizzle of sunflower oil skin side down for about four minutes to nicely brown the skin.

Turn the can over and add a slice of foie gras, cooking for about two minutes over low heat, then set aside.

In a saucepan, add 20 g of olive oil, one chopped sweet onion, and sauté 100 g of risotto rice until translucent, about one minute. Pour in 350 g of water and cook at a simmer for about 8 to 10 minutes. Off the heat, add one spoonful of mascarpone and 60 g of diced butter, and season with salt and pepper.

Heat 150 g of 30% fat cream and infuse with 60 g of aged Parmesan cheese for 24 months.

Emulsify using an immersion blender, season with salt and pepper.

To finish, for the plating, pour the creamy risotto into a dish, cut the duck breast into four equal pieces, place the small cubes of pan-seared foie gras, a few shavings of Parmesan cheese, and pour the Parmesan cream emulsion around the risotto.