Perfectly seared duck breast served with creamy mashed potatoes, enriched with a luxurious White Truffle Sauce and finished with a red wine reduction made from Truffle Barolo. The perfect dish for an evening when you truly want to impress!
Duck Breast with White Truffle Sauce
Ingredients
2.2 lb
Floury potatoes
3.5 tbsp
Butter
8.8 oz
Bimi
4
Duck breasts
1 ¼ cups
Red wine
1/2
Beef bouillon cube
Cornstarch
Salt
Preparation
- Peel the potatoes, cut them into equal-sized pieces, and cook in a large pot of salted boiling water for about 15 minutes, until tender.
- Drain the potatoes, then mash them with the butter and White Truffle Sauce. Season with salt as needed.
- In a small saucepan, bring the red wine and half a beef stock cube to a boil. Reduce by half, then stir in the Truffle Barolo. Thicken with a little cornstarch mixed with water until it reaches your desired consistency.
- Bring another pot of salted water to a boil. Trim the ends of the bimi and cook until al dente.
- Preheat a frying pan. Score the skin of the duck breasts in a crosshatch pattern, then place them skin-side down in the hot pan. Slowly render the fat and cook until the skin is crisp and golden. Flip and cook another 5–8 minutes, until the duck is still pink inside.
- Divide the mashed potatoes and bimi across plates, slice or place the duck breasts beside them, and finish with the truffle red wine sauce. Serve immediately.
