This recipe is an exotic way to enjoy the tongue-tantalizing flavors that duck meat has to offer. The recipe deserves accolade for the way it incorporates truffles in this appetite-ravishing recipe that guarantees you a meal that takes a long time to forget. Combining the rich flavor of duck with the earthiness of truffles, this dish promises to get you all the appreciation from your guests that you deserve.
Recipe
This recipe serves 6. The cooking time is 1 hour.
Ingredients
Olive oil 1 tablespoon
Chicken wings 1 ½ pounds
Carrots (peeled and diced) 1 cup
Celery (diced) 1 cup
Beef broth 2 ¼ cup
Chicken broth (low-salt) 2 cups
Black truffles (fresh) 2 ounces
Duck breasts (boneless and cut in halves) 3 pounds
Butter 2 tablespoons
Shallots (finely chopped) ¼ cup
Pinot noir 1 cup
Instructions
Take a large pan and add oil to it. Place it over medium-high flame. Now add the wings and sauté them until a deep brown color is achieved. This will approximately take 15 minutes. Now add celery and carrots to the pan and sauté them for about five minutes. Add the chicken and beef broths. Now bring the mixture to a boil. Reduce the flame, cover the pan and allow the mixture to simmer for one hour at least. Use a colander and strain the mixture through it. Keep the broth aside and discard the vegetables and wings. If found necessary, put the broth in the pan and boil it until it is reduced to a single cup. Keep it aside for sauce.
Now it is time to scrub the truffles under cold water. Use a brush to do so. Take a sharp and thin knife. Peel the skin and keep them aside. Use a slicer or shaver to have thin shavings of the truffles and keep them aside.
Make sure that the duck breasts are dry. Remove any sinew there is in the meat. Placing breasts on the table, use a sharp knife or fingers to remove the skin and fat from the meat. Do not cut the center strip and leave an inch-wide fat strip attached. Now lift the duck skin and arrange the truffle slices carefully and equally. Press down the flaps so that the truffles are covered completely.
Heat the oven at 400⁰F. Place a pan over medium flame. Add salt and pepper to the duck breasts. Now place duck in the pan such that the skin side is down and start cooking until the skin gets crisp and has a golden brown tinge. As the fat melts, make sure you pour it off every ten minutes. Turn the breasts over and place them in the pan. Roast until the meat uis tender which will take about 8 minutes. Transfer the roasted duck breasts to a platter and let it cool for 10 minutes. Chop the remaining truffle peel.
Take the pan with truffle peel. Add butter to it and let it melt over heat. Add shallots until they are brown in color. Pour wine and boil it for four minutes. Add to this mixture the broth and juices reserved from the cup and cook until the mixture is condensed to a cup. Add salt and pepper and add a tablespoon of butter.
For serving, slice the duck breasts thinly. Arrange them on the plate. Drizzle with the sauce prepared and serve.