Duck breast and wild mushroom gratin

Tender duck, Vidalia onions, Madeira wine, and Swiss chard...this recipe is as fitting for a five-star restaurant as it is a rustic hunting camp lodge. It boasts lots of meaty flavor with no gaminess. Muscovy ducks have a lot less fat and far fewer calories per pound than turkey, making them a healthy and flavorful poultry option. This rich frittata-like dish requires just a quick saute of the vegetables and duck before blending with beaten eggs and seasonings to bake in the oven where it develops the signature brown crust of a classic gratin. Both the chard and mushrooms can be gritty with dirt or sand, but it's important to clean each differently. Chard can be rinsed and spun in a salad spinner or sandwiched between layers of paper towels and gently rolled up to remove excess moisture before sauteing, but ideally mushrooms should be wiped or brushed clean. Oyster mushrooms grow in large clusters off of a central stem, not unlike broccoli. Simply cut them where they join the stem. If tender, dice the stem and use in your recipe. If woody, save it for simmering in vegetable or mushroom stock.