Ingredients:

• 4 Duck Supreme
• 400 gr. cooked Duck Gizzards
• 200 gr. Wild Mushrooms
• 100 gr. Granulated Maple Syrup
• Salt & Pepper

Sauce:

• 4 oz. Cep d'Argent Archer
• 1 oz. of Maple Vinegar
• ½ liter of "demi-glace"
• 1 pint of 35% Cream

Method:

• Prepare the duck supremes slicing so as to form a pocket.
• Combine the mushrooms and gizzards adding the granulated sugar.
• Stuff the supremes and brown in pan.  Remove the supremes from the pan and put them aside to finish cooking in the oven.
• Deglaze the pan with "Archer" and the maple syrup, allow it to reduce, add the "demi-glace" and finish the sauce by adding the cream.
• Cook the duck in the oven at 400 degrees for 10 minutes.