Duck and parsnip puree omelet with mushroom sauce

...or leftover omelet.

• shredded duck (about 1 cup)
• parsnip puree with caramelized onion (about 1 cup)
• 2 eggs
• 3 tbsp heavy cream
• salt

Whisk ingredients together. Fry in a pan omelet style. Add leftover mushroom julienne and fold over.