Recipe: Roasted Duck Boudin Slices

1- 1 hour before eating
In a pan with a little goose fat, quickly sauté (1 minute) your sliced porcini mushrooms, season with salt and pepper, then transfer to an oven-safe dish.

2- In the same pan add a little more goose fat then roast gently (2 minutes on each side) and transfer them, and place them next to the mushrooms.

3- Use this pan for the 3rd time, pour in a little more goose fat, remove the small stem from your figs and cut them into 6 pieces halfway through, then place a grain of coarse salt in the center and roast them for 5 minutes and place them next to your mushrooms and boudin and keep in an oven preheated to 100°C (gas mark 3).
Then at mealtime, arrange your elements tastefully on warm plates and sprinkle with drops of balsamic vinegar cream.
* Many people only eat purple figs, but in my opinion they are wrong because the white ones (green skins) are often juicier and their skins much finer