Breast of Wild Duck with Black Truffle

Name: Breast of Wild Duck with Black Truffle (Petti di Anatra Selvatica con Tartufo Nero)
Cuisine: Italian
Ingredients: 2 wild ducks, prepared for cooking; 4 tbsp olive oil; 1 garlic clove, finely sliced; 55 g (2 oz) unsalted butter; 1 black truffle, cut into small strips; 2 tbsp balsamic vinegar; a few drops of white truffle oil; salt and pepper to taste; salt and pepper to taste

Petti di Anatra Selvatica con Tartufo Nero

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This is an extravagant recipe because it requires only the breast of duck (as well as a truffle, of course!). However, I suggest that you roast the entire duck, and use the rest of the meat (well minced) to make a ravioli stuffing.

Ingredients

2 wild ducks, prepared for cooking
4 tbsp olive oil
1 garlic clove, finely sliced<

Europe
Italy
Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4.

Brush the ducks with some of the olive oil, and season with salt and pepper outside and inside. Roast for 40 minutes<