Roast Magret Duck Breasts with Shaved Black Truffles

Roast Magret Duck Breasts with Shaved Black Truffles
Photo by Pornchai Mittongtare

Ingredients

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

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

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