This easy-to-make, slow-cooked duck breast dish pairs beautifully with a garnish of apricot-colored chanterelles and aromatic dried apricots and almonds.
Ingredients
½pound fresh small chanterelles
1boneless duck breast (about 1 pound), Moulard or Muscovy (see Note)
Early in the day, clean the chanterelles. (The fresher the chanterelles, the easier they are to clean.) Drop the chanterelles into boiling salted water for 2 to 3 seconds; scoop out and dip into cold water to stop the cooking. Drain in a colander. Use paper towels to remove any dirt. Wrap in paper towels and refrigerate.