- Black truffle
- Duck magret: 1 piece.
- Pineapple: 50g.
- Strawberry jam: 20g.
- Black truffle oil, salt, and pepper: To taste.
Peel and cut the pineapple into slices.
Make some cuts in a cross shape to the skin of the magret to mark it and put it in a frying pan on a high heat so that it releases the fat and cook it until it is just right.
Put the base of the pineapple on the bottom of the plate, cut the magret into slices and put the jam on top.
Finally, we will slice a little bit of fresh black truffle to taste on top.