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

Potato Stacks:

-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

Salt 

Pepper

Thyme

Grated Comte (or Gruyere) Cheese

Truffle Creme Fraiche Sauce:

-1 c Chicken Stock

-1/2 c White Wine

-Truffle Zest 

-1 tsp Black Truffle Oil

-3 tbs Creme Fraiche

Other Ingredients:

-Seared Duck Breast

-Mushrooms (Used Enoki), pan seared

-Pea Shoots

-Fresh Burgundy Truffles

Instructions:

-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!