Chanterelles a l’Orange
Serves 1
1 cup fresh-picked Smooth Chanterelles (see below)
1 Muscovy duck breast w/skin
1 cup cooked, drained Chinese noodles
1 cup shredded iceberg lettuce
2 Tbsp. oil
1 pinch ea. salt, pepper
1 tsp. chopped chives for garnish
2 Tbsp. chopped tomato for garnish
For the marinade:
2 Tbsp. sesame oil
2 Tbsp. soy sauce
1/2 Tbsp. orange jam or marmalade
1 pinch chili flakes
 TIP: Huge, oversized Smooth Chanterelles the size of saucers can be found occasionally in Illinois. Unfortunately, those bragging-size giants aren’t favored by chefs. Big ones are often over-mature, a little dry, and can be chewier and tougher than their smaller counterparts when cooked. So you’ll want to pick small-to-medium-sized ones to take advantage of their tender texture and fork-worthy size.
You can learn more about Smooth Chanterelles, Black Trumpets, Morels, Chicken Mushrooms, Oyster Mushrooms, Meadow Mushrooms, Wood Blewits and dozens of other edible wild mushrooms--a total of 40 edible species--in our new book “Edible Wild Mushrooms of Illinois and Surrounding States.” (2009 University of Illinois Press). We’ve included large, revealing pictures of each species, with potential look-alikes, tips for beginners, morel tips, plus great, original wild mushroom recipes from some of the best chefs and restaurants in Illinois.
Cantharellus lateritius
Begin by turning off your cell phone for awhile to truly enjoy the traditional art of hands-on cooking.
Now preheat oven to 425 F. Noodles can be cooked first, then set aside (yield one cup).
Brush and rinse clean the chanterelles, drain well and air dry for 20 minutes. Tear the medium-size chanterelles into small, finger-size pieces (exposing the interior flesh allows the marinade to penetrate better). Smaller mushrooms should be split open at the caps, but left whole. 
In a medium-size bowl combine marinade ingredients, add chanterelles, mix until evenly covered. Marinade for 10 minutes--no more.
In a medium skillet over high heat, add 1 Tbsp. oil, add drained mushrooms (discard marinade, which would overpower the dish). Cook chanterelles, stirring occasionally, for 3-5 minutes until golden but not crispy. Set aside.
In a medium skillet over medium-high heat, add 1 Tbsp. oil, then sear the skin side of the duck until browned (about 2-4 minutes). Transfer duck to a baking pan, leaving skin side up. Sprinkle with salt and pepper. Bake for 4 minutes, until just after juices start to flow (duck is best served rare). Remove from oven and allow to rest 4 minutes before cutting. In a large skillet or wok, heat 1 Tbsp. oil very hot, add cooked mushrooms, drained noodles and lettuce. Cook quickly over high heat, stirring often, for 2-3 minutes.
To serve, slice roasted duck into 1/4-inch medallions. Prepare a bed of the stir-fry mixture, then fan out sliced duck. Garnish with chopped chives and tomato. 

Appetizer version:

This one’s easy. Simply prepare marinated chanterelles as above, serve with a sprinkle of chopped chives. 

more sizzle.