Duck Breast in Brandy Sauce with Truffles and Mushrooms
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
Yield: serves 4
- 1¼ cups Fundador or other Spanish brandy
- 1 (3½-oz.) can truffle juice
- 1 (2-lb.) whole magret duck breast, cut lengthwise into 2 halves
- Salt and freshly ground black pepper
- 20 button mushrooms, cleaned, trimmed, and thinly sliced
- 1 ¾ oz. preserved black truffle, drained and very thinly sliced
- 2½ cups low-sodium chicken stock
- 2 tbsp. truffle butter
- 1 tbsp. chopped fresh parsley
- Put brandy and truffle juice into a deep glass or ceramic dish, add duck, cover, and marinate in the refrigerator for 8 hours.
- Preheat oven to 400°. Heat a large skillet over medium heat until hot but not smoking. Remove duck from marinade, reserving marinade, and pat dry. Using a sharp knife, score duck skin in a crosshatch pattern. Season duck all over with salt and pepper, then cook in hot skillet, skin side down, until skin is golden brown, 8 - 12 minutes. Turn duck and cook for 1 minute more. Transfer duck, skin side up, to a shallow baking dish and set skillet aside. Roast duck for 3-4 minutes for rare. Remove duck from oven, loosely cover with foil, and set aside.
- Pour off all but 5 tbsp. of the rendered duck fat from skillet and return skillet to medium-high heat. Add mushrooms to skillet and cook until golden, 8-10 minutes. Stir in reserved marinade and add truffles. Carefully ignite marinade with a kitchen match and allow flame to burn for 1 minute, then add stock. Increase heat to high and cook, stirring often, until sauce thickens, 20-25 minutes. Remove skillet from heat and whisk in truffle butter.
- Divide mushrooms and sauce among four warm plates. Slice duck, divide evenly among the plates and garnish with parsley.