YIELD: 12 servings FOR THE RUB: 4 tsps. fresh thyme, finely chopped 4 tsps. fresh tarragon, finelychopped 2 tsps. black pepper 4 cloves garlic 8 each boneless, skinless duck breasts (6 ozs. each) FOR THE PANCETTA: 6 Tbsps. olive oil 8 ozs. pancetta, julienned FOR THE WILD MUSHROOMS: 6 Tbsps. olive oil 2 cups oyster mushrooms, sliced 2 cups shiitake mushrooms, sliced 2 cups portabella mushrooms, sliced 1/4 cup white wine 1/4 cup duck stock 1/2 cup green onions, sliced 1/2 cup tomato, ...

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