Preparation

Soak the mushrooms for 20 minutes in hot water. Drain and gently squeeze out the excess water.

1. Heat the butter and oil in a hot skillet and sauté the garlic with the onions and herbs. Simmer for 5 minutes on low heat.
2. Add the tomatoes and cook for 10 minutes. Stir in the mushrooms and duck and cook for another 15 minutes covered.
3. Put the rice in a large skillet and stir over low heat.
4. Pour in the red wine and reduce. Add the vegetable broth gradually, until it is completely absorbed, stirring constantly.
5. Once cooked, sprinkle with the shavings of Tomme du Kamouraska and serve immediately.