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If you are worried about the fat and cholesterol content of this recipe, you should look at the article on the French Paradox.

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Duck is popular in South West France. The "magret" or boneless breast is considered to be the best part.

-1 whole boneless duck breast -100 g butter, cut into 8-10 pieces -1/2 cup red wine -1 finely minced shallot -1/4 cup thick cream

Red butter sauce: Put wine and shallot in a saucepan and reduce until wine is almost all absorbed. Add cream and reduce until a syrupy consistency, about half volume. Remove from heat and whisk in the butter a little at a time. Keep warm over boiling water.

Duck: Put the duck breast into a saucepan on high heat (do not add oil, the duck will give up all the fat you need). Salt and pepper to taste. Cook about 20 minutes. Remove duck. Deglaze saucepan with 1/8 cup wine. (Note: If you use "canard gras", remove half of the fat in the saucepan before deglazing). Add 1 tablespoon red butter, mix and pour over duck breast. Serve with rest of red butter on the side. Return to the recipe list