Magret de Canard, Sauce Périgourdine

For the foie-gras producers of the Périgord, the main value is in the liver, which allows the rest to be sold relatively cheap. While the legs are good for a confit, the magrets (the breast fillets) are in plentiful enough supply to serve as the dish-of-the-day in the cafés round about. If you only have preserved truffle, don’t forget to include the juice in the sauce.