| 1 | ** see recipe for duck stock and / or duck demi-glaze. |
| 2 | Duck: ===== preheat your oven to 450°F. |
| 3 | Bone the duck, reserving any unused parts for the stock. |
| 4 | Trim the breasts, salt and pepper well. |
| 5 | Add the trimming to the other bones and such reserved for stock. |
| 6 | In a saute pan, heat the butter over medium heat. |
| 7 | Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat. |
| 8 | (about one or two minutes). |
| 9 | Increase the heat to high, and brown lightly. |
| 10 | Place the pan of breasts in the oven and cook for 8 minutes. |
| 11 | Wine sauce: =========== in a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. |
| 12 | Cook briefly ( 1 to 2 minutes). |
| 13 | Add cepes and cabernet sauvignon. |
| 14 | Reduce slightly. |
| 15 | Add duck stock or demi-glace and tomatoes, if desired. |
| 16 | Cook 20 - 30 minutes over medium heat. |
| 17 | Add butter if desired, whip, and reserve. |
| 18 | Bone marrow: ============ fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. |
| 19 | Add marrow and cook for about 5 minutes. |
| 20 | Reserve. |
| 21 | Spinach: ======== blanch the spinach in hot, salted water, then press slightly to dry. |
| 22 | In a saute pan, heat the butter until brown (beurre rosette - hazelnut in color). |
| 23 | Add spinach, then nutmeg, salt and pepper. |
| 24 | Cook for about 20 seconds (spinach should have just started to wilt). |
| 25 | Drain and reserve. |
| 26 | To serve: ========= spoon the wine sauce into a pool on the serving plate. |
| 27 | Add bone marrow to the sauce. |
| 28 | Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. |
| 29 | Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish. |
