Step 1

Clean the mushrooms, separating the stems and the caps. Finely chop the shallot, cube the apple, slice the mushrooms and brown everything in a pan with a little bit of oil. Slit the duck skin to prevent it from curling while cooking. Slightly pepper the breast and brown it in an oven-safe pan with a little bit of hot oil and a sprig of rosemary for 1 and a half minutes skin-side down. Then turn it, pour in half a glass of white wine, add half of the mushroom caps and bake at 400°F for 7-8 minutes or a little longer, depending on the how cooked you like the duck to be.

Step 2

Remove from the oven and let the breast rest for 10 minutes, wrapped in aluminum foil. Puree the cooking juices with 1/4 cup vegetable broth and the remaining mushroom caps to make a sauce. Take a few slices of garlic and chop them along with a sprig of parsley. Melt a pat of butter in the pan you used to cook the meat, along with a little bit of grated and chopped lemon zest. Then add a touch of white wine and once it has almost entirely evaporated, add the sauce, salt and pepper. Slice the duck breast and serve it with the apple, porcini stems and caps and the sauce.