1 duck breast, rinsed
1 Tbsp. olive oil
Pinch of pepper
½ sprig rosemary, very finely chopped
5 button mushrooms, cleaned and sliced
1 Tbsp. onion, chopped
1 ½ cups organic low-sodium chicken stock

Preheat small grill pan. Brush duck with olive oil. Massage each side with chopped rosemary, and pepper. Place duck on grill and cook for 5-6 minutes on each side or until done.

In a sauce pan, sauté onion in 1 tsp. of olive oil. Add chicken stock, mushrooms and simmer covered for about 15 minutes or until mushrooms have cooked down.

Cube duck and place in food processor. Add the drained mushroom mixture and add chicken stock little