Seared Duck Breast, and Nueske's Bacon and Comte Potato Stacks, over Mushrooms and Pea Shoots, with a Burgundy Truffle Creme Fraiche Sauce
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...