The duck magret is cut into diamonds with a sharp knife and then seasoned with salt and pepper. Seal it in a hot pot with salad oil – 1 to 2 minutes for each side. Bake in a hot oven (200 degrees). The puree is prepared by shredding boiled potatoes with a fork while they are still hot. Add the hot milk and melted butter. Then season the potatoes with salt, pepper, chopped thyme, and ground truffle. The Emmental is cut into thin strips along its length and then baked with chips on both sides in a hot Teflon dish. Fry the cherry tomatoes whole in a slightly heated saucepan with salad oil and then season with salt.