1. Cut the earthy end of the mushrooms. Scrape the stem if necessary. Wipe with a damp cloth.

2. Peel and finely chop the garlic cloves.

3. Score the skin of the duck breasts (3 scores per piece). Season with salt and pepper on both the skin and meat side of the duck breasts. Transfer to a hot non-stick pan. Sear the skin side for 2 minutes. Cover the pan and continue cooking for 8 minutes.

4. Flip the duck breasts in the pan and cook the meat side for 3 minutes.

5. Remove from the pan and transfer to a warm plate. Let rest covered with a double layer of aluminum foil.

6. In the pan, pour the balsamic vinegar and scrape the cooking juices over high heat for 1 minute with a spatula. Add 2 tbsp. of water. Reserve.

7. Prepare the mushrooms: in a large pan, heat the duck fat. Add the mushrooms and cook for 5 minutes over high heat. Season with salt and pepper. Remove from heat; add the chopped parsley and garlic; mix gently.

8. Slice the duck breasts into thick slices, coat with balsamic sauce, and serve with sautéed mushrooms.