- 4 duck breasts cut into strips
- 4 shallots
- 4 tablespoons honey
- 1 tablespoon honey
- 25 cl red wine
- 25 cl water
- 1 tablespoon veal stock
- 4 large parsnips
- 2 tablespoons cumin
- 8 mini custard squash
- 500 g mushrooms
- Salt, pepper
- Olive oil
- Butter

Cut the duck breasts into strips then brown them briefly in butter. Remove from the pan.

Peel the shallots and slice them thinly. Next, fry in butter and add a bit of colour with 2 tablespoons of honey. Sprinkle with a tablespoon of flour, mix and add 25cl water and 25cl red wine. Add the veal stock and let it reduce. Add the duck breasts to the sauce. Season with salt and pepper. Simmer for 5 minutes. Keep warm until it is time to serve.

Preparation of the parsnips chips:

Preheat the oven to 200°C/390°F. Cut the parsnips into thin chips. Wash them and dry them in a tea towel. Mix 2 tablespoons of cumin, 2 tablespoons of honey and 2 tablespoons of olive oil. Stir thoroughly and pour on the parsnip chips. Put the chips in the oven on a baking sheet covered with baking parchment and cook for 15 to 20 minutes. Check that it is cooked with the tip of a knife.

How to prepare stuffed custard squash: