1.  Trim and score the duck breasts.
2. Sprinkle the beets with salt, wrap in aluminum foil and bake in the oven until tender (approximately 2 hours at 120° C / 250° F / gas mark 4). Peel and dice.
3. Place the parsnips, stock and cream in a pot and cook until tender. Purée until smooth.
4. Render the duck, skin side down, in a sauté pan; turn over and finish cooking in the oven for 4 minutes. Let rest 5 minutes.
5. Heat the olive oil and sauté the blanched Brussels sprout leaves.

Presentation

1. Spoon some parsnip cream onto each plate.
2. Decoratively place the diced beets around the perimeter of the plate and scatter the Enokis, chives and truffles inside.
3. Place the Brussels sprout leaves in the center of the plate to make a bed for the duck.
4. Slice the duck and arrange it on top of the leaves. Serve immediately.