Directions:
- Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes. Add both broths; bring to boil. Reduce heat, cover, and simmer 1 hour. Strain, reserving broth and discarding wings and vegetables. If necessary, return broth to skillet and boil until reduced to 1 cup; reserve for sauce.
- Using small brush, scrub fresh or frozen truffles under cold running water. Using sharp thin knife, remove peel from truffles and reserve for sauce. Thinly shave truffles using V-slicer or truffle shaver; cover and set aside.
- Pat duck breasts dry with paper towels. Cut off any sinew from breast meat. Place breasts on work surface. Using fingers or small sharp knife, pull or cut skin with fat away from meat from both long sides of duck breast almost to center, leaving 1-inch-wide strip of fat attached to meat in center (do not cut through center strip). Lift up flaps of duck skin and fat and arrange sliced truffles over breast meat under fat on each, dividing equally. Press skin flaps down over truffles to cover completely. Using sharp knife, score top of duck skin in 1/2-inch diamond pattern, being careful not to cut through fat. (Can be made 1 day ahead. Cover broth, duck, and truffle peel separately and chill.)
- Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium heat. Sprinkle duck breasts with salt and pepper. Place duck, skin side down, in skillet. Cook until skin is deep golden and crisp and fat renders, occasionally pouring off accumulated drippings from pan, about 10 minutes. Turn duck breasts over; place pan in oven and roast just until duck is cooked to desired doneness, about 8 minutes for medium. Transfer duck to platter; cover and let rest 10 minutes. Reserve skillet. Finely chop reserved truffle peel.
- Drain remaining fat from skillet. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add shallots; sauté until golden, about 2 minutes. Add wine and boil until almost evaporated, about 4 minutes. Add reserved broth and any accumulated juices from duck; simmer until mixture is reduced to 1 generous cup. Strain mixture into small saucepan; add reserved chopped truffle peel. Season sauce to taste with salt and pepper. Stir in remaining 1 tablespoon butter.
- Thinly slice duck breasts crosswise. Arrange duck slices on plates; drizzle with sauce and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.68 Kcal (2645 kJ) | ||
| Calories from fat | 461.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.32g | 79% | |
|---|---|---|---|
| Cholesterol | 234.76mg | 78% | |
| Sodium | 1238.57mg | 52% | |
| Potassium | 429.61mg | 9% | |
| Total Carbs | 9.43g | 3% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 27.15g | 54% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 2.7mg | 15% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 151.82 Kcal (636 kJ) | ||
| Calories from fat | 111.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 79% | |
|---|---|---|---|
| Cholesterol | 56.42mg | 78% | |
| Sodium | 297.69mg | 52% | |
| Potassium | 103.26mg | 9% | |
| Total Carbs | 2.27g | 3% | |
| Sugars | 1.01g | 17% | |
| Dietary Fiber | 0.56g | 9% | |
| Protein | 6.52g | 54% | |
| Vitamin C | 0.6mg | 4% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.7mg | 15% | |
| Calcium | 16.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Beef Wellington
Olive oil, Sliced onion, Carrot, Celery, Dried thyme, Sage and 18 more.. -
Roasted-Chicken Noodle Soup
Olive oil, Chopped onion, Diced carrots, Sliced celery and 12 more.. -
Italian Meat Sauce
Butter, Olive oil, Onions, finely chopped, Carrot, grated and 12 more.. -
Chicken-Matzo Ball Soup
Chicken wings, Carrots, peeled and coarsely chopped and 19 more.. -
Quick Italian Vegetable Soup
Olive oil, Onion, chopped, Carrots, sliced and 10 more.. -
Pot Roast
Olive oil, Beef roasts (or 1 2-pound roast cut in half ) and 9 more.. -
White Bean and Pork Chili
Olive oil, Onion, chopped, Carrots, chopped and 13 more.. -
Winter Minestrone (Giada De Laurentiis)
Olive oil, Onion, chopped, Carrots, peeled and chopped and 12 more.. -
Winter Minestrone
Olive oil, Onion, chopped, Carrots, peeled, chopped and 12 more.. -
Minestrone
Olive oil, Onions, coarsely chopped and 12 more..
Also Try
-
Roast Duck Breasts with Pomegranate-Chile Sauce
Sugar, Water, Refrigerated pomegranate juice (such as pom) and 10 more.. -
-
Muscovy Duck Breasts with Pomegranate-Wine Sauce
Olive oil, divided, Minced shallots (about 8 large) and 11 more.. -
Pan-Seared Five-Spice Duck Breast with Balsamic Jus
Garlic clove, finely chopped, Grated peeled fresh ginger and 7 more.. -
Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
Fruity red wine , such as beaujolais and 9 more.. -
Duck Confit with Potato Leek Ragout
Leeks (white and pale green parts only), halved lengthwis... and 15 more.. -
Roast Cornish Game Hen with Spicy Fruit Salsa
Bottled fruit salsa, Chopped fresh thyme, Hot pepper sauce and 3 more.. -
Braised Duck Legs and Sautéed Duck Breast
Island (pekin) duck, excess fat from body cavity discarded and 11 more.. -
-
Braised Duck Legs with Shallots and Parsnips
Fresh duck legs (7 to 11 lb depending on amount of fat on... and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
