Griddled duck confit with potato and porcini galette, and sage jus

This impressive dish is not as hard to make as you might think. I use fresh porcini when they are in season in the autumn (fall), but dried, reconstituted porcini work well, too. You can also use a mixture of varieties of mushroom and if you are feeling extravagant, some sliced or chopped truffle added to the mushrooms will take this dish to new heights. Savoy cabbage cooked in a little duck fat would make a delicious accompaniment.