Dining with Dan Thrid Course; Roast Muscovy Duck Breasts with Shaved Black Truffles Served on a Bed of Pan Roasted Endive

This most anticipated course Dan made was inspired by the wonderful duck dish we had at the Kitchen Restaurant in Sacramento. It was the first time we had rare duck that was so perfect. It has become our new mission to perfect this protein. As the photo shows, we have a long way to go before we get to the perfect roast duck and our plating is in need of WORK! As first timers with a breast of duck we were very pleased with the results. Yea for duck!

The recipe I am giving you is for 6 servings, we cut it in half and everything was super.

1 TB Olive Oil
1 1/2 pounds chicken wings
1 Cup diced peeled carrots
1 Cup diced celery
2 1/4 Cups beef broth
2 Cups low salt chicken broth

2 oz fresh black truffles (truffles were not in season so we used jarred)

3 boneless Muscovy duck breasts

2 TB l(1/4 stick) butter, divided
1/4 Cup finely chopped shallots
1 Cup Pinot Noir

1. Heat oil in heavy large skillet over medium high heat. Add chicken wings and saute until deep brown, about 15 minutes. Add carrots and celery to skillet; saute 5 mins. Add both broths; bring to boil. Reduce heat, cover, and simmer one hour. Strain, reserving broth and discarding wings and veggies. If necessary, return broth to skillet and boil until reduced to 1 cup; reserve sauce.
2. Thinly slice using a sharp knife(what we used), a V-slicer, or a truffle shaver; cover and set aside.
3. Pat duck breasts dry with paper towels. Cut off any sinew from breast meat. Place breasts on work surface. Using fingers or a small sharp knife, pull or cut skin with fat away from meat from both long sides of duck breast almost to center, leaving a 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. Pres skin flaps down over truffles to cover completely. Using a sharp knife, score top of duck skin in 1/2 inch diamond pattern, being careful not to cut all the way thru the fat.
4. Preheat oven to 400F. Heat heavy 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 brown and crisp, and fat renders; about 10 minutes. Occasionally pour off accumulated drippings from pan. Turn duck over; place pan in oven and roast just until duck is cooked to desired doneness, about 7 minutes. Transfer duck to warmed platter; cover and let rest up to 10 minutes. Reserve skillet.
5. Drain remaining fat from skillet. Add 1 TB butter and melt over medium high heat. Add shallots; saute until golden. Add wine and boil until almost evaporated. Add reserved broth and any accumulated juices from duck. Simmer until mixture is reduced to a little more than one cup. Strain mixture in to smaller saucepan, season with salt and pepper; stir in remaining 1 TB butter.
6. Thinly slice duck breasts crosswise. Arrange duck slices on warmed plates; drizzle with sauce and enjoy!

Buon Appetito!