Duck breast with sauce made with truffle pieces

Ingredients

• 2 duck breasts
• 1 Tbsp duck fat
• 1 onion
• 1 Tbsp flour
• 1/2 cup white wine
• 3/4 cup chicken stock
• 6 g truffle pieces

Materials

• Frying pan
• Saucepan
• Whisk
• Fine-mesh strainer

Preparation

• Truffle sauce:
  Melt the duck fat. (If you don't have any, see the notes.) Quickly sauté the finely chopped onion in it.
• Add the flour all at once and whisk to form a roux. Stir over medium heat for 1 minute, then gradually add the white wine. The mixture should become lighter in color and thicken.
  
• Then gradually add the chicken stock (20 cl of water + 1 stock cube) while stirring. The sauce should thicken gradually.
• Remove from the heat and strain to remove the onions. Then add the truffle pieces, stir, and keep the sauce warm.
  
• Take the duck breasts and, using a knife, score the fat in a grid pattern, without cutting into the meat.
• Place the duck breasts fat-side down in a pan and cook over medium heat for about 10 minutes (or until the skin is nicely browned). Turn them over and cook for another 3 minutes.
  
• Serve the duck breasts with potatoes and pour the truffle sauce over them. And there you have it!

Cookware

Questions

Photos of members who cooked this recipe