Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette Recipe | Food Network

Ingredients

• 2 pounds red potatoes, scrubbed and cut into 1/16-inch slices
• 1 medium-small onion, cut in half and thinly sliced
• Salt and freshly ground pepper to taste
• 3 tablespoons rendered duck fat
• 1 small black truffle, shaved paper thin (optional)
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 teaspoon garlic, minced
• 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry
• Salt and freshly ground black pepper to taste
• 1/2 cup port wine
• 8 medium plums, diced
• 2 tablespoons demi-glace
• 2 tablespoons granulated sugar
• 1/2 cup Armagnac in which prunes have marinated no less than 15 days
• 3 tablespoons prune juice