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

Name: Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette Recipe
Ingredients: 2 pounds red potatoes, scrubbed and cut into 1/16-inch slices; 1 medium-small onion, cut in half and thinly sliced; Salt; freshly ground pepper; 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; freshly ground black pepper; 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

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Make this Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette recipe at home with simple steps and standout results. Delicious every single.

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Ingredients

2 pounds red potatoes, scrubbed and cut into 1/16-inch slices
1 medium-small onion, cut in half and thinly sliced
Salt
freshly ground pepper
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
freshly ground black pepper
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