Forest duck

METHOD:

Cut the duck skin and season it with salt and pepper. Put the duck 
in the pan – skin side down – and fry until the fat melts out. Turn the fillets over and fry for about 2-3 minutes. After this time, put the fillets in a heatproof dish. Place the dish in the oven preheated to 170 C (gas mark 4) and bake for approx. 20 minutes. Cut the fresh mushrooms into pieces, boil them briefly, and drain. Fry the onion in a heavy-bottom saucepan and add the mushrooms. Season with salt and pepper and crushed garlic. Fry, stirring continuously, for approx. 2 minutes. Pour in a half of a cup of water, add the finely chopped sun-dried tomatoes, butter, a sprig of fresh rosemary, and parsley. Simmer for about 10 minutes. After this time, combine the mushrooms with the duck fillets in a casserole dish and keep them together for a few minutes to allow the flavours to combine.