DUCK FILLET ROAST WITH FRESH WHITE TRUFFLE, MASHED SUNCHOKE AND VEGETABLES

Make cuts on duck fillet skin to create rhombus. Sauté both sides of fillets in a pan with little oil and season with salt and pepper. Place in the oven at 180° (56/65° at the centre) for completing cooking. To make the puree, peel the sun choke and cut into pieces. Brown the shallot in a pan with little oil, add the sun choke and some spoonful of water then bring to cook. Mix with hand blender, add salt and pepper. Boil broccoli florets and drizzle with a little oil. Slice duck fillet sand arrange on a serving plate with mashed sun choke and vegetables. And finally, add Fresh White Truffle gills on top.