Wine Sauce:, In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. Cook briefly ( 1 to 2 minutes). Add cepes and Cabernet Sauvignon. Reduce slightly. Add duck stock or demi-glace and tomatoes, if desired. Cook 20 - 30 minutes over medium heat.

Add butter if desired, whip, and reserve. Bone Marrow:, Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. Add marrow and cook for about 5 minutes. Reserve. Spinach:, Blanch the spinach in hot, salted water, then press slightly to dry. In a saute pan, heat the butter until brown (beurre rosette - hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook for about 20 seconds (spinach should have just started to wilt). Drain and reserve. To serve:, Spoon the wine sauce into a pool on the serving plate. Add bone marrow to the sauce. Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA,