Grilled Duck Breast With Morels

• 2 whole duck breasts
• 1 tablespoon safflower oil
• 1/2 pound morels
• 2 tablespoons butter
• 2 shallots, minced
• 2 tablespoons brandy or port
• 2 to 3 tablespoons creme fraiche
• Coarse salt and freshly ground pepper to taste

1. Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion).
2. Sprinkle the breasts with safflower oil and set aside.
3. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
4. Clean the morels thoroughly under running water.
5. Melt the butter in a skillet and soften the shallots.
6. Preheat broiler.
7. Add the morels to the skillet and saute for five minutes, stirring frequently.
8. Meanwhile, broil the duck breasts for about three minutes on each side.
9. They should be rare in the middle.
10. Add the brandy to the morels, cook for a minute, then add the creme fraiche.
11. Heat through, season to taste with salt and pepper.
12. Spoon the mixture on two individual plates and add the duck breasts.
13. Serve immediately.

duck breasts, safflower oil, morels, butter, shallots, brandy, creme fraiche, salt

Taken from cooking.nytimes.com/recipes/10703 (may not work)