Preparation:
- Stud the duck breasts with small sticks of fresh truffle. Season with salt and pepper and set aside in the fridge.
- Prepare the brown sauce: Reduce the chicken stock by half, with the Madeira, and thicken with a little cornflour. Add 25 gr of truffle peelings (or black summer truffle cream).
- Prepare the blonde sauce: Reduce 20 cl of champagne and the whipping cream (fleurette cream). Whip the sauce with butter until desired consistency. Keep warm. At the last moment, add the remaining 5 cl of champagne and 25 g of truffle peelings or black summer truffle cream.
- Cook the duck breast in a frying pan, first on the fat side, then on the meat side.
- Just before serving, place the duck breast on each plate with its two sauces and thin slices of freshly grated truffle cut with a truffle razor.
Tip: For decoration, if you don’t have fresh truffles (due to seasonal or budget reasons), you can use truffle carpaccio.
Wine Pairing: It marries perfectly red wines as a Bandol (Provence), Cahors and Madiran (South-West), Châteauneuf du Pape (Rhône Valley), Pomerol and Saint-Emilion (Bordeaux). If you prefer a white wine, this dish goes nicely with remarkable Burgundy mature wines (Meursault Premier Cru, Puligny-Montrachet, Chablis Premier Cru, Pouilly-Fuissé, Santenay), or even an Hermitage or a white Châteauneuf du Pape (Rhône Valley).
Ingredients:
For 4 people
- 4 duck breasts
- 50gr of melanosporum truffle+ 50gr of melanosporum truffle peelings (or 100gr of black summer truffle cream)
- 5 cl of Madeira wine
- 25 cl of champagne
- ¼ litre of whipping cream (crème fleurette)
- 50 gr of butter
- ¼ litre of chicken broth
- salt, pepper, cornstarch.