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Ariane Daguin, proprietor of the wonderful D’Artagnan Foods, came to the SAVEUR test kitchen to show us how to make this simple recipe of seared duck breast in a sauce of shallot, red wine, armagnac, and truffle butter. It’s perfect for an elegant dinner party or—considering the spectacle of the flambéed sauce—a seriously high-drama weeknight supper.

See the recipe for Magret à la D’Artagnan »

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