Pan Roasted Polderside Duck Breast, Parsnip Cream, Beets and Brussel Sprouts, a recipe from Dale Mac

Ingredients

• - 4 Polderside duck breasts
• - 2 beets
• - 200 g (7 oz.) Brussels sprout leaves
• - 2 parsnips, peeled and chopped
• - 100 ml (6 tbsp.) cream
• - Elixir (aged sherry vinegar) to taste
• - 1 package Enoki mushrooms
• - Chives, cut into matchsticks
• - Truffle, cut into matchsticks
• - Olive oil
• - Salt