Wellington duck breast with mushrooms

Preparation

1. Remove the fat from the duck breast and leave only the lean part. Sear it in a frying pan over high heat on both sides and set aside.
2. In a frying pan with oil, brown the chopped onion with the garlic. Then, add the wine and reduce. Add the flour and cook for a few minutes before adding the cream. Bring to a boil for 3 minutes and add the mushroom duxelle. Mix and cook over low heat for 5 half minutes. Set aside.
3. Preheat the oven to 200°C.
4. Roll out the puff pastry and cut the edges to form a rectangle. Add the stuffing, spreading it evenly over the puff pastry.
5. Separately, season the duck breast and brush it with mustard. Place it on the puff pastry with the stuffing.
6. Brush the edges of the pastry with the egg yolk and a little water to bring the edges together. 
7. Wrap the preparation and the duck breast in the puff pastry.
8. Brush the pastry with egg yolk. 
9. Decorate the pastry.
10. Bake for 20 minutes. 
11. Let stand for 10 minutes before serving.