1 duck breast per person
1 oz. cepes (belejus, porcini, with mushroom
2 tbsp. mashed parsley
2 tbsp. mashed garlic
4 tbsp. butter
Salt and pepper

In large skillet, brown the duck breast with the skin side down first. The breast is done when exterior is crisp but interior is still red. Add salt and pepper and reserve in a hot plate.

In same skillet, saute the roletus, cut in thick slices. Add the parsley and garlic, salt and pepper. Serve the "macre" (duck breast) with the "cepes" (boletos) on the side.