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...

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Deviled Eggs with Foie Gras by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you'll love these delicious eggs. Let us know how yours turned out in the comments and don't forget to share this recipe! Ingredients: Eggs 3tbs Heavy Cream 1tbs Whole grain Mustard 2tbs Light Mayo 1/2c Foie Gras Salt & Pepper Maldon Salt Korean Pepper Flakes Pea Shoots Duck Skin (or you can use chicken) Bacon Jam (You can look...

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