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Ingredients:

300 g duck
8 oz (240 g) of chanterelle mushrooms
1 oz (30g) butter
2 tsp thyme
½ lb small seedless grapes
2-3 Tbsp cream
salt and pepper
1 handful rucola (rocket lettuce)
Vinegar

Directions:

Heat the butter in a heavy skillet. Slice the duck breast in thin slices and sauté quickly. Add the washed mushrooms (use a soft brush and running water to clean the mushrooms) and fry for about 4-5 minutes.

Add some thyme, 2-3 tablespoons cream and grapes and fry for a few minutes more. Add salt and pepper to taste. Add Rucola (rocket lettuce) and some vinegar and server immediately with a good French or Italian bread.

(Serves 4)

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