2 whole duck breasts
2 tablespoons freshly squeezed lemon juice
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
6 dried morals, brushed off
2 large shallots, peeled and chopped
2 large white mushrooms, wiped clean, trimmed and sliced thin
2 tablespoons brandy
1/3 cup dry white wine
1/3 cup heavy cream
1 ½ teaspoons chicken demi-glace
Pinch cayenne pepper

Flatten duck breasts slightly with small mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and season with black pepper.

Melt 1 tablespoon of the butter of medium-high heat in a 9-inch skillet.  When it foams, sear the duck, skin side down, about 5 minutes per side.  Remove to a plate, cover and keep warm.

Steep the dried morels in ½ cup of hot water for about 5 minutes.  Drain and Strain, reserving the soaking liquid.  Discard stems and slice caps thinly.

Melt the remaining tablespoon of butter in the skillet and saute’ the shallots for 2 minutes, until golden, then add the morels and mushrooms for 1 minute.  Remove to a bowl and keep warm

Boil the reserved soaking liquid with the brandy and whitw wine until reduced by ½ , about 1 minute, then whisk in the cream and demi-glace and boil about 1 minute, until sauce is thickened and smooth.  Whisk in the remaining lemon juice and the cayenne.

Place the duck breasts skin side up on hot plates and top each with half the mushroom mixture, then the sauce.