Duck breast with truffle sauce

Ingredients

• 2 duck breasts (magrets)
• 1 Tbsp duck fat
• 1 onion
• 1 Tbsp flour
• 1/2 cup white wine
• 3/4 cup chicken stock
• 1/2 tsp truffle peelings

Materials

• Frying pan
• Saucepan
• Whisk
• Strainer

Preparation

• Truffle sauce:
  Melt the duck fat in a saucepan, and 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 whiten and thicken.
  
• Then gradually add the chicken stock (20 cl of water + 1 stock cube) while stirring. The sauce should thicken gradually.
• Remove from heat and strain to remove the onions. Then add the truffle peelings, 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 them fat side down in a hot pan and cook for about ten minutes over medium heat (or until the skin is well grilled). Flip the breasts and cook for another 3 minutes.
  
• Serve the duck breasts with potatoes and pour the truffle sauce over them. And there you have it!

Observations

Duck fat: If you don't have any, cook the duck breasts first and collect the melted fat to make the base of your sauce.

Cookware

Questions

Photos of members who cooked this recipe

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