Wash and drain the endives and the chanterelles.
Brown the duck steaklet on the fatty side over a high heat, and then allow to cook for 10 minutes.
Cut into strips and keep warm.
Salt and pepper the chanterelles and fry them for 3 minutes in the butter.
Add the chopped shallots and the parsley, keep warm.
Mix the oil with the vinegar.
Toss the salad, the chanterelles with the shallots and parsley and the vinaigrette.
Add the warm duck steaklet just before serving.