Duck Breast with Truffle Sauce and Truffle Potatoes

Wash the duck breast and pat dry. Score the skin side crosswise with a sharp knife.

Heat butter in a pan and sear the duck breast on the skin side. Turn once briefly and sear again briefly. Then wrap in aluminum foil and let rest.

Peel, wash and dice the potatoes. Then boil in sufficient salted water.

Draw the sauce from the gravy of the duck breast: Add port wine, cognac, veal stock and truffle slices to the drippings. Allow the sauce to simmer at a low temperature for about 30 minutes so that the truffle aroma can develop. Season with salt and pepper if necessary.

Drain the potatoes, toss briefly in a hot pan with butter and truffle slices.

Just before serving, thicken the sauce with ice-cold butter. Slice the duck breast and arrange with sauce and potatoes on preheated plates.

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