1 Thinly slice the shallots. Heat a small amount of grapeseed oil in a large sauté pan and color them over low heat for 3-4 minutes. Remove and set aside.
2 In the same pan, heat more oil over medium heat. Brown the duck breast, turning, about 10 minutes. Salt and pepper to taste.
3 When the meat is cooked – rosy but not dried out - add the Truffle Port Sauce and shallots.
4 Heat the sauce without boiling it until warmed through, 2-3 minutes
My advice: Serve with fresh pasta or good rice, and a Cotes du Rhone Red Wine. Bon Appetit! |
