Breast of Duck with . . .

. . . roasted mushrooms, blueberries & honey !

A Grand Autumn Menu

(bron : Jeanne d' Arc Living 5th edition)

150 grams (5,3 oz) of mixed mushrooms, such as Oyster Mushrooms, Champignons and Chanterelles

A splash of oil

A little handfull of fresh Thyme and a handful of fresh Rosemary

250 grams (9 oz) of Blueberries

2 Tablespoons of Acacia Honey

2 Breast of Duck

Salt and Pepper

Rinse and clean the mushrooms and roast them on a pan until they are golden in colour. Add 100 grams (3,5 oz) of blueberries, diced thyme and a tablespoons of honey. Toss the mix gently in the pan so that it is evenly roasted. If necessary, season with salt and pepper. Place the diced rosemary and one tablespoon of honey on a hot pan. Season the brests of duck with salt and pepper, and roast with the fatty side toward the pan. When they are bronzed, flip them over and finish roasting. Let them sit for ten minutes, and cut the roasts into thin slices just before they are served. The remaining blueberries can be used to spice up a salad or for decoration.

Bon Appetit !