Roasted Magret Duck Breasts with Shaved Black Truffles

Name: Roasted Magret Duck Breasts with Shaved Black Truffles
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds chicken wings; 1 cup diced peeled carrots; 1 cup diced celery; 2 1/4 cups beef broth; 2 cups low-salt chicken broth; 2 ounces fresh black truffles or frozen, unthawed; 3 boneless magret duck breast halves or Muscovy duck breast halves (about 3 pounds total); 2 tablespoons (1/4 stick) butter, divided; 1/4 cup finely chopped shallots; 1 cup Pinot noir

By Maria Helm SinskeyPhotography by Pornchai Mittongtare

January 31, 2006

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Recipe notes