Seared Duck Breast with Cepes and Fresh Vegetables

Ingredients:
2 duck breasts, skin removed
12 fresh cepe mushrooms
2 shallots
½ cup duck stock reduced to a sauce consistency
1 T fresh thyme leaves
salt and fresh ground white pepper
10 blanched green asparagus spears

Heat oil. Sear breast one minute on each side. Remove breast and slice. Add oil to pan. Add cepes. Sear. Add shallots. Add thyme and duck stock. Add asparagus. Dress sauce over duck slices.

Prepared for "The Chef's Table" on Your Day by Chef Bob Waggoner of the Charleston Grill, Charleston, SC.