Zest the lemon with a peeler.
Place in a saucepan and add the verbena leaves.
Pour in the milk and boil, cover and remove from the heat to leave to infuse for 20 minutes.
Strain through a sieve, season and sprinkle the polenta into the infused milk.
Add half the butter and fresh cream.
Return to a low heat and continue cooking, stirring occasionally with a wooden spoon (Follow the time indicated on the package). It is cooked when it comes away from the edges of the pan.
Pour onto parchment paper, place another sheet of paper on top and spread finely with a rolling pin. Thin it out up to 2 mm. Keep in a cool place.
Prepare, clean and cut the morels into 4 pieces, fry them in a pan with the remaining butter. Add salt and pepper.
Using a biscuit cutter, cut out 16 polenta rounds of 6 cm in diameter and 16 of 8 cm in diameter.
Place the sautéed morels on the young rounds. Cover with larger rounds. Slightly press the edges to seal them.
Remove these ravioli onto a tray lined with parchment paper which has been moistened with a little oil and water.
Heat the oven to 140 °C.
Heat the chicken stock.
Cut the duck breast lengthwise using a ham machine, making 24 slices.
Reduce the dried morels to a fairly coarse powder.
Heat the ravioli in the oven for 5 minutes (they must be hot but not dry).
Put them on a plate, pour over a dash of chicken stock and place 3 slices of duck breast on top.
Sprinkle with morel flakes.
