Duck breast stuffed with ceps (boletus mushrooms) / Magret de canard farci aux c�pes

For 2 people / pour 2 personnes

1 duck breast / magret de canard

20 gm dried ceps / c�pes sech�s

50 gm white cultivated mushrooms / champignons de Paris

25 gm pancetta (or cured ham / ou jambon)

1/2 sweet onion, chopped / oignon doux, hach�

1 tablespoon breadcrumbs / grande cuiller�e chapelure

salt, pepper / sel, poivre

Soak the dried ceps in hot water for 20 minutes. Drain, chop in small pieces and saut� for a few minutes in a little olive oil. / Faire tremper les c�pes � l'eau chaude pour 20 minutes. Egouter-les et couper en petits morceaux. Sauter les morceaux pour quelques minutes dans un peu d'huile d'olive.

Chop the cultivated mushrooms, onion and pancetta finely in a food processor. / �mincer les champignons de Paris, la pancetta et l'oignon doux dans un mixeur.

Add the breadcrumbs, the pieces of cep, salt and pepper and mix together, keeping the cep pieces whole. Ajouter la chapelure, les morceaux de c�pe, le sel et le poivre, et m�langer en gardant les morceaux de c�pe enti�rs.

Slice the duck breast almost completely across the middle and put the stuffing between the two layers. Use cocktail sticks to hold the two sides together if necessary. / Couper le magret au centre, en presque s�parant les deux moiti�s et mettre la farce entre les deux moiti�s. On peut utiliser des b�tonnets d'ap�ritif pour maintenir les deux moiti�s ensemble.

Cook in the oven at 180 degrees C for about half an hour. / Faire cuire au four � 180 d�gr�es C pour une demie heure.

Slice and serve with a sauce made from red wine reduced with some of the liquid left from soaking the ceps. / Couper en tranches et servir accompagn� d�une r�duction de vin rouge et un peu de l�eau qui reste apr�s tremper les c�pes.

This is my interpretation of a dish we had when we ate with our Occitan group at Le Sanglier in Cabri�res. We had duck legs stuffed with ceps there and they were so delicious I had to try to re-create the dish at home. The stuffing was a bit meatier than the one I�ve made here and it may have had a sausage meat base rather than the cultivated mushrooms. Both are good.

If there are any leftovers the slices of duck breast can be eaten cold as a salad on a bed of lettuce or other salad leaves.