The following recipe was one of the favourites of Signe Meirane, Chief Editor of "Cetras Sezonas", N° 1 Cooking Magazine in Latvia. Signe did the cooking together with Chef Fréderic Prouvoyeur during her stay the first week of October.

A classic recipe with both a classic and a surprising wine pairing proposed by the Chef:

 > Duck breast fillets stuffed with mushrooms
     with Thomas Barton Médoc or B&G Passeport Pouilly Fuissé (!)

Ingrédients for 6

3 duck breast filets of 450g each
3dl veal stock
100g button mushrooms
150g ceps (if not available, use any other mushroom at your disposal)
30g walnuts
2 shallots (sliced)
1 dl white wine (!)
120g butter
Salt, pepper

Preparation

Rince and slice the mushrooms. Place each variety in a pan with some butter and cook for a few minutes. Ad one sliced shallot to the ceps. Ad the salt.
Wait until the mushrooms are cold, then chop them and ad the chopped walnuts (use a cutter).
Prepare the duckbreast: make an incision in the middle over the entire length of the duck breast, so that the mushroom-walnut mixture can be pushed inside.
Stuff each duck breast with the mushroom-walnut mixture. Fry the duck breast until you obtain a light brown colour. In the meanwhile preheat the oven at 180°C.
Place the duckbreasts in an ovendish and finish the cooking the oven during 12 minutes (rosé/medium cooked). Leave more time if you prefer well cooked meat.

Sauce

Reduce the white wine with one sliced shallot, ad the veal stock. Cook during 5 minutes. Season and sieve before whisking in the remaining butter. Check the seasoning.