Proposed by Pierre Bacque of the restaurant La Hount Ingredients: (2 persons)- 1 large filet of duck breast- 5cl Porto - 15cl veal stock- 2 tablespoons of mountain honey - shards of toasted hazelnuts PREPARATION: Choose a beautiful filet of duck breast. Incise it with a knife, fat side. Make it then heat a frying pan to sear the duck, fat side always and flesh side. Discard the fat from the cooking. Put aside the duck in foil. Deglaze the frying pan with 5cl Porto. Then moisten with 15cl veal stock and let the sauce reduce for half to low heat. Add 2 honey tablespoons and adjust the seasoning to your liking. Slice the duck kept warm, make into a dish and coat it with honey sauce and toasted hazelnuts previously. To accompany the meat, just use the pan-fried potatoes or fries. The Chef dessert: To complete this mountains meal , serve dessert a "Mushroom of Peaks" as simple as good. Place at the center of a plate a large ball of vanilla ice craft, topped with a smaller ball. Place a meringue on top as a hat and coat with hot chocolate sauce.