Preheat the oven to 220°C.
Peel the mushrooms and cut into quarters. Tear the oyster mushrooms into pieces and roughly chop the parsley. Peel and finely dice the shallots.
Truss the duck and then score the skin.
Heat a large saucepan and then add the nut oil. Place the duck in the pan and cook over a medium heat for 10 minutes on each side then for 5 minutes on the breast. Transfer to an ovenproof dish, cover and cook in the oven for 20 to 25 minutes. Remove the duck from the oven, cover with foil and allow to rest for 20 to 25 minutes.
Drain the saucepan of excess grease, leaving approximately one spoonful of duck fat in the pan. Add the shallots to the pan and cook until soft. Add the mushrooms and finish with the garlic.
Carve the duck, removing any excess fat and sinew. Add the thighs to the mushrooms and cook for a couple more minutes if necessary.
Serve the duck breaasts or legs on a bed of mushrooms. Add the parsley leaves and season with fleur de sel and freshly ground pepper. Serve immediately.
«To ensure that the duck is succulent and tender, allow it to rest for the same amount of time as it was cooked for before serving.»