Trim the duck breast and
remove the skin.
Make light incisions with
the knife and in a frying pan saut� the whole breast with a little oil on high
heat.
Season with salt and
pepper. Douse with brandy and light. Cook for ten minutes on high heat so that
the meat is browned on the outside, but rare on the inside.
Place the breast on the
cutting board. Heat the canned porcini mushrooms in the pan drippings.
Cut the breast into
slices and arrange the slices on a plate in a circle.
Cover with the heated
porcini mushrooms, garnish the dish, and serve.
