Duck breast, mushrooms and pumpkin

Cooking the duck breasts: Score the duck breasts and cook skin side down first, 5 minutes on each 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 breasts: Return the duck breasts to the oven for 5 minutes, then slice them.

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.