Start by cleaning the mushrooms. To remove the dirt, use a wet cloth. Slice the mushrooms lengthwise. Grate the parmesan, trim off the bottom ends of the asparagus, and peel and slice the onions.

Heat a sauce pan, like the Remy Olivier Sabayon Frypan, and stir fry the mushrooms in some oil and butter. Add in the parsley when the mushrooms are nearly cooked. Take off heat and set aside on absorbent paper. Bring the vegetable stock to a boil. Sprinkle in the polenta while mixing constantly. Cook for 13 to 15 minutes, and continue stirring with our thinkkitchen Milan Wood Spoon until it thickens. Add the parmesan and the mascarpone cheese. Mold the polenta in a 1 inch pan to let it harden and cool to about room temperature. You can place the pan in the refrigerator to speed up the process. Portion the polenta into 4 servings that can be shaped like a patty, into a log or strips. Before serving, sear the polenta patties in butter.

Preheat your oven to 425°F. Using the small Remy Olivier Force Frypan, melt the honey on low heat. Mix in the 4 spice mix and cook for 3 minutes. Do not bring to a boil. Salt and pepper the duck breast and sear it in a hot pan, starting by the side with skin. Turn over and repeat using the thinkkitchen Kitchen Tongs. Transfer the duck breast onto a baking sheet and baste on the honey spiced sauce. Bake for 10 to 12 minutes. Let rest for 5 minutes before cutting.

Bring a medium pot of salted water to a boil. The Arezzo Sauce Pan would do the trick! Blanch the asparagus in the boiling water for 3 to 4 minutes. Cool them down by placing the asparagus in very cold water. In separate Remy Olivier Force Frypans, stir fry the asparagus and onions in duck fat until the onions reach a golden-brown colour and the asparagus is soft. Take the asparagus off the heat and continue cooking the onions on low heat until they are candied.

Put the polenta patty in the center of the plate and place the mushrooms on top. It will look especially good on our Snow White Square Dinner Plate. Lay the sliced duck breast alongside the polenta and generously garnish the plate with the onion petals and asparagus. Finish it off by drizzling some of the spiced-honey sauce on top of the meat.