Chop the onion, garlic and green part of the leek. Peel and grate the carrots. Put all of this into a pot with extra virgin olive oil and fry lightly. Once the vegetables are golden add the tomato. Stir for a minute and sprinkle the brandy into the mix and allow the alcohol to burn off.
Add the duck thighs and the meat stock, the bay leaf, thyme and Rosemary, season and allow to come to the boil. Next turn down the heat an place a lid over the pot and allow to cook over a low heat for an hour. Stir the thighs occasionally to ensure they are cooked through.
While the thighs are cooking prepare the creamed potato. Clean and chop the white 2utt he the leek into thin slices and peel and chop the potatoes into small chunks. Saute this in a deep pot with a little oil and add the chicken stock. Allow to cook till the potato is tender and mash till it develops a fine creamy textura, season and leave aside.
Once the thighs are cooked, remove them and strain the sauce.
Putt he sauce into a saucepan and boil with the honey and butter until it is reduced by ¾, it should be thick, like caramel.
Remove the meat from the thighs, chop it and stuff it into the cannelloni (according to the manufacturer´s instructions). Put the cannelloni aside in a serving dish. They can be reheated in an oven or microwave for serving.
Before serving saute the mushrooms in a frying pan with a few drops of olive oil and some garlic poder.
To serve, lay out a base of creamed potato, place the cannelloni on top, sprinkle the sauce over this and add the mushrooms.