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Ingredients
US|METRIC
2 SERVINGS
- 2 duck breasts (Magret, skin scored in a cross-hatch pattern)
- kosher salt
- ground black pepper
- 1 shallot (finely chopped)
- 1 cup duck (and veal demi-glace)
- 1 cup red wine (full-bodied)
- 1/4 cup armagnac
- 3 Tbsp. truffle butter (black)
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