For the duck:
Score the fat side of the breast. Cook the skin side of the duck in a hot frying pan. When most of the fat is released turn the breast and sear. Switch off the heat and deglaze with two table spoons of armagnac, cover with foil. Set aside.
For the sauce:
In a pan place the cooking juices, the red wine, the chicken stock, the berries and the bouquet garni; reduce by half.
Slice the mushrooms and cook in oil.
Slice the duck lengthwise and alternate with the mushrooms and put on skewers. Before service pre heat the oven at 240C and pour some of the sauce over the skewers on a baking tray, cook for 5 minutes and serve.
For a "country" feel mpty a rustic bread roll and use it as individual dishes.