Cookwares

• Frying pan
• Sieve
• Chinois strainer

Method

1. 1Step : Rinse the morels, then rehydrate them in a little water. Keep the soaking liquid and strain it well through a very fine sieve.
2. 2Step : Reduce by 3/4 over high heat, then strain again through a fine-mesh sieve.
3. 3Step : Clean the rehydrated morels, pat them dry, and cut them in half lengthwise if they are large. Keep the small ones whole.
4. 4Step : Mince the garlic and shallots.
5. 5Step : Sauté the garlic and shallots in butter, then add the morels and cook for 5 minutes before adding the reduced soaking liquid. Cook until the liquid is almost completely absorbed. Keep warm.
6. 6Step : Score the duck fat in a crisscross pattern. Heat a skillet over medium heat.
7. 7Step : Place the duck breasts in the skillet, skin side down. Let the fat render for 5 minutes until the skin is nicely browned. Pour off the excess fat as you go.
8. 8Step : Turn the duck breasts flesh-side down and continue cooking for 5 to 7 minutes. Add 1 tablespoon of maple syrup 2 minutes before the end. Season with salt and pepper.
9. 9Step : Cover the duck breasts with aluminum foil and let rest for 5 to 7 minutes.
10. 10Step : Toss the morels in the skillet where the duck cooked while you slice the duck breast. Serve it with the morels.