Duck Roast with Mushroom Stuffing golden and rich

To prepare the day before :

1 The duck breasts:
Prepare the breasts by placing them flesh side up and cut off any excess fat. Score the breasts on the flesh side lengthwise without cutting all the way to the skin and leaving 1 cm uncut at the ends so the stuffing doesn't escape too much during cooking
Place them skin side down in an oven-safe dish.

2 The marinade:
- Mix the liquid honey, vinegar and soy sauce in a bowl, stirring enough so the honey is well dissolved in the marinade. Strip the fresh thyme leaves and add them to the marinade. Add freshly ground pepper.
- Pour one teaspoon of marinade into the slit on each breast and one on each side of the slit. Finish by pouring the rest over each breast.
Place the dish in the refrigerator. In the morning turn the breasts over flesh side up.

3 The stuffing:
- Roughly chop the mushrooms. Place them in a bowl and add 1.25 cups (30 cl) of port. Keep refrigerated.
The next day (day of the meal) :

4 the stuffing:
- Press the mushrooms in a chinois (or sieve) while recovering the port juice. Set aside.
- in a deep plate place the slices of white bread and cover them with the remaining (1.25 cups (30 cl)) port.
- mince the shallot.
- heat one small tablespoon of olive oil in a pan. Add the mushrooms and shallot for 4/5 minutes over high heat.
- Pour into a salad bowl and mix by hand with the bread soaked in port.

5 the duck breasts:
- recover the marinade in the container where you recovered the port from the mushrooms.
- place the breasts skin side up.
- Insert the stuffing into each slit.
- Place two breasts on top of each other flesh against flesh and tie them up like a roast.
- Return them to your baking dish

6 cooking the duck breasts:
- Preheat