David Rocco - Avventura - Kachní prsa s černou lanýžovou omáčkou

Kachní prsa s černou lanýžovou omáčkou

Be careful not to overcook the duck breasts. They should remain a bit red at the center for the best flavor and texture. If you are fortunate enough to come upon freshly dug truffles, rinse them briefly under cool water, the scrub gently with a small brush to remove any soil or other debris from the crevices. For grating, use the large holes of a handheld grater.

4 duck breast halves with skin intact
salt and freshly ground black pepper
7 tablespoons unsalted butter
1 to 2 tablespoons grated black truffle
1 cup vegetable stock
2 tablespoons thinly sliced black truffle

To start your Duck Breast with Black Truffle Sauce:

	Preheat the oven to 400Œ F.
	Season the duck breasts on both sides with salt and pepper.
	Place a large sautÍ pan over high heat. When it is hot, add the duck breasts, skin side down.
	Transfer the pan to the oven and cook for about 10 minutes. Flip the breasts over and cook until medium-rare, about 5 minutes longer.
	Remove from the oven and transfer to a platter; keep warm while making the sauce.
	Pour off the duck fat from the pan and return the pan to high heat.
	Add the butter, grated truffle, and stock and bring to a boil.
	Reduce to a slightly syrupy consistency.
	Season with salt and pepper and keep warm.
	Cut each duck breast on the bias into 5 or 6 slices.
	Arrange the breasts on warmed individual plates and drizzle the sauce over each portion.
	Scatter the truffle slices over all and serve immediately.

Yield: 4 servings

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