Creamy Corn Pudding with Mushrooms: Escatoon

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1 3/4 ounces duck fat

20 ounces small wild mushrooms, cleaned, de-stemmed, and sliced thinly

Salt and freshly ground black pepper

2 bunches parsley, stems removed and chopped finely

2 cups chicken broth

4 ounces very fine cornmeal

9 ounces mascarpone

5 ounces Basque Brebis, grated

3 ounces chicken glace (chicken stock reduced until thick)