Magrets de Canard aux Sarments de Vigne

• 4 boneless duck breasts
• salt and freshly ground pepper
• 50 g/2 oz

Season the duck breasts and cook them over a fire made from dried vine branches or, failing that, charcoal, until done to your liking. Place the duck in a dish and spread the shallots on top. Place another dish on top of the first to make a sort of box and stand it near the fire for 10 minutes to keep it hot. Spoon the juices over the meat from time to time, then serve.