Margret de Canard with Wild Mushroom Sauce
Recipe: Wayne Good | Photography: Ashlee DeCaires Serves 2 I had this dish, sitting on a gorgeous terrace at a stunning Chateau near Vezelay in Burgundy. 2 boneless duck breasts 1 shallot, diced 2 cloves, garlic diced 1 tbsp fresh thyme 2 large mushrooms, sliced 40g dried Porcini, soaked in 1 cup boiling water, then…