Roast duck breast with truffade
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This dish of golden layers of potatoes, cheese and truffle slowly baked to perfection alongside a beautifully seared duck breast (ideally from Périgord) really brings home the rich flavours of the Auvergne.
Roast duck breast with truffade
- 2 Périgord duck breasts
- 800 g 1% lb potatoes
- 250 g 9 oz Tomme fraîche or Cantal cheese
- A few slices of black truffle (optional but highly recommended)
- Salt and pepper
- Peel, rinse, and finely slice the potatoes. Remove the rind from the cheese and cut it into thin slices.
- In a small Dutch oven or baking dish, alternate layers of potato, cheese and truffle slices. Season each layer with salt and pepper. Repeat the layers until the dish is full. Bake gently, keeping an eye on the cooking.
- Score the skin of the duck breasts in a crisscross pattern. Sear them skin-side down in a hot skillet until golden and crispy, then flip and finish to your preferred doneness.
- Slice the cooked duck breasts and plate them alongside a generous spoonful of the warm, melting truffade.
Recipe courtesy of the Association Foie Gras du Périgord.
www.foiegras-perigord.com
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