Duck Breast stuffed with mushrooms and Comté cheese

Cut the potatoes into thin slices

Slice the shallot and cut the parsley.

In a salad bowl, put the potatoes, the shallot, the parsley and the egg. Add salt and pepper then mix.

Cook in a pan for a few minutes.

Chop the mushrooms. Cook them in the pan. Then cut into small pieces.

Trim the duck breast: make braces on the skin side, be careful not to touch the flesh.

Cut the breast so that you can garnish it, put slices of smoked duck breast then the mushrooms, slices of Comté cheese and again slices of smoked duck breast. Close the duck breast with toothpicks and cook it in the pan for a few minutes.

Cut the duck breast into slices. Place for dressage