Roast Magret Duck Breasts with Shaved Black Truffles

Ingredients

• 1 ½ pounds chicken wings
• 1 cup carrots
• 2 ¼ cups beef broth
• 2 cups low-salt chicken broth
• 2 ounces fresh black truffles or frozen
• 3 boneless magret duck breast halves or Muscovy duck breast halves (about 3 pounds total)
• 2 tablespoons butter
• + 4 more ingredients
• • ¼ cup shallots
  • 1 cup Pinot Noir
  • 1 tablespoon olive oil
  • 1 cup celery

Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes. Add both broths; bring to boil. Reduce heat, cover, and simmer 1 hour. Strain, reserving broth and discarding wings and vegeta...

View full recipe at Epicurious