Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce.
-By Araceli Barrera
-1 Russet Potato Peeled and Sliced Thin
-2 Slices of Nueske's Applewood Smoked Bacon
-2 tbs Butter
-2 Cloves of Garlic, Mashed
-1/4c Heavy Cream
Grated Comte (or Gruyere) Cheese
Truffle Creme Fraiche Sauce:
-1 c Chicken Stock
-1/2 c White Wine
-1 tsp Black Truffle Oil
-3 tbs Creme Fraiche
-Seared Duck Breast
-Mushrooms (Used Enoki), pan seared
-Fresh Burgundy Truffles
-Potatoes: Preheat oven to 350.
-In Microwave melt butter with garlic cloves. Add Cream and mix.
-In Muffin Pan add Potatoes in layers with Salt, Pepper, and Thyme. You can also add cheese in the middle. Add the Bacon and Cheese on the top and add about 1 tbs of the butter cream mix. Cover loosely with foil and bake for 35 mins. Take off the foil and finish cooking for 10 mins.
-Sauce: In a sauce pan add Chicken Stock and Wine and let reduce by half. Add Truffle Zest, Truffle Oil, and Creme Fraiche and stir.
-Seared Duck Breast recipe
Presentation: Lay Pea Shoots with Mushrooms, and Duck Breast. Add the Potato Stacks and the Truffle Sauce on the bottom. Add sliced Burgundy Truffles and Enjoy!