Magrets de Canard, Sauce aux Cèpes

• 2 large boned duck breasts
• salt and freshly ground pepper
• 50 g/2 oz

Make several incisions in the duck skin and rub in some seasoning. Heat the duck fat in a frying pan over low heat, put in the duck breasts, skin-side down, and cook for 8 minutes. Turn them over and cook for 6 minutes on the other side. Transfer the duck to a serving dish and keep warm.

Pour off most of the fat from the pan, put in the shallots and cook gently for 2 minutes. Mix togeth