1/4 ounce dried morel mushrooms 1/2 cup dry sherry 1/4 cup shelled pistachios 4 fresh figs 2 tablespoons butter 1 tablespoon olive oil 2 mallard breasts, cleaned and trimmed of any fat or membrane (or substitute any large, meaty duck breasts) 1/4 cup brandy (optional) 1/4 cup chicken stock (or two bouillon cubes dissolved in 1/4 cup water)

Soak the dried mushrooms in sherry for about 30 minutes. Crush pistachios with a mortar and pestle or grind in a small, clean coffee grinder until finely pulverized. Cut the figs into halves and flatten. With your thumb or the back of a spoon, firmly press the pistachios into the meaty part of the figs. Heat the butter in a heavy, large skillet over medium-low heat and lay in the figs. Sauté the encrusted figs for only about 30 seconds on both sides until the nuts are browned. Remove quickly and set aside. In the same pan, heat the oil over medium-high heat. Sauté the duck breasts 6-8 minutes, uncovered. Turn duck breasts over, add the morels with the sherry, brandy (if using) and stock. Simmer for 6-8 minutes. Turn off the heat, remove pan from stove and set the figs into the pan to warm. Transfer the breasts to a wooden platter and slice thinly. Fan 1/2 breast per person over a mound of wild rice and divide the morels and figs equally among each plate. Scrape any remaining browned bits and juices from the pan onto the meat. Serves 4.