Benefits of the sun

Nature Santé Innovation, a site to which contribute doctors and researchers, sends to readers a very interesting newsletter with contents often overlooked or little known that may be beneficial to our well-being .
From one of these letters I have drawn the following.

What we often forget about sun 

A hat, sunglasses, long sleeves, total sunscreen, stay in the shade and also in house from noon to 4pm. These prescriptions we believe are usefull to protect ourself from skin cancer. But this is not just a way to ruin our vacation and our fun in the summer, it is also bad for health.
The sun indeed has many beneficial effects often not known by all.

Sauce of Mushrooms

Ingredients: 50g Mushroom , approximately 30 grams of any kind of mixed mushrooms (optional), 1 Shallot , a small piece of Butter, ½ glass of Port, 1 cup of beef broth concentrate, little Parsley, Salt and Pepper.

Finely chop the shallots.
Clean  mushrooms and cut them into slices.
If you have them available, cut in pieces also the other mushrooms (Pleurotus and even frozen mushrooms).

Pot-Roasted Duck

Ingredients: 1 Duck, Goose grease, Olive oil, 2 cloves of Garlic, 2 Shallots, a spring of Sage, 1 wineglassfull of Red Wine, Salt and Pepper.

Clean and flame the duck and cut it in small pieces.
Arrange them into a baking pan with the goose fat, garlic cloves and thyme.
Season with a little olive oil and sprinkle with coarsely chopped shallots.
If you do not have goose fat, replace it with a few bits of bacon and increase the amount of good olive oil.

Cover and place in preheated oven at 180°C.
After about 20 minutes, add the glass of red wine, turning the duck pieces over so that they all brown evenly.
Add salt and pepper.
Cook for at least 1 hour.

The goose fat is a noble fat, delicate and fragrant. It gives a delicious taste to foods.

Patatoes "à l'échirlète"

Ingredients: 3/4 ]b. (about 16) 1 1/2 inch new potatoes, 1 cup water or chicken or beef stock, 3 cloves of garlic, 2 tablespoons goose fat, salt. 

Wash patatoes.
If you do not have the new one, you can choose yellow potatoes and cut them into small pieces  giving them a rounded shape typical of this recipe. Put them in a saucepan just covered with water or stock, with garlic cloves and salt.
Cover and cook 15 minutes or until potatoes are tender. If all liquid is not absorbed, take patatoes out of the saucepan and let them to dry on a dish.
Take a large skillet, add goose fat and when it will be warm add patatoes.
Cook slowly until they are lightly browned.
Serve with roast of pork, beef, veal or lamb.