Pour sauce over the mushroom and shrimp and garnish with a little chopped parsley. 6 slices of soppressata 4 ounces of white truffle honey 4 radishes for garnish Trim duck breasts of excess fat. Season and grill untill medium. Let it rest for a few minutes. Meanwhile, arrange greens in the middle of the plate.
Slice soppressata thin and cut in half.
Slice duck thin and arrange somewhat laying on the greens, placing a slice of soppressata after one of duck, spoon out the white truffle honey onto the whole dish. Garnish with thin slices of radishes. Combine ingredients for Peperonata and toss with peppers. Marinate for 1 hour. Grill peppers for 1 to 2 mintues on each side.