We're talking Truffles...

It's always exciting to see which review will be chosen as your favorite and what we will be challenged to recreate. This time we decided to do things just a tad different. We wanted to use the entree from "If eating Italian is wrong, I don't want to be right..." as an inspiration for our dish, rather than making the dish the same way. Instead of the Fried Pork, Truffle Mash and Arugula Salad, we chose to do a Seared Breast of Duck, Braised Chard, Truffle Mash with Crispy Fried Fennel.

Making this dish was super easy and it was quite delicious. Be sure to give it a try as it would make a wonderful date dish or Sunday dinner. Enjoy.


Truffle Mash Potatoes:
1 1/2 - 2lbs Small Red Potatoes
1/4 Cup Sour Cream
1/4 Cup Butter
1tbsp Black Truffle Oil
1tsp Course Salt
1/2tsp Course Black Pepper

Place potatoes in a medium pot and cover with water. Place pot over medium/high flame and boil until potatoes are fork tender. Strain, then return to pot and add all ingredients. Use a potato smasher to combine ingredients. For Fluffy potatoes use a hand help mixer and whip on medium for 2 minutes.


For the Duck:                                                                       
1lb Duck Breast
2tsp Sea Salt
1tsp Course Black Pepper
2tbsp Vegetable Oil

Wash meat with warm water, pat dry then season with salt and pepper. Heat oil in medium skillet and add duck skin side down and sear on high for 3 minutes or until browned. Turn the meat and brown the other side. Now turn be sure to sear the sides of the meat as well. Reduce heat to low and simmer (covered) for an additional 8 minutes (for medium meat) or until meat is slightly firm to the touch. Remove from heat and let it rest (loosely wrapped in foil skin side up) for at least 5 minutes. Slice duck into 1/4 inch pieces.

 Chard:
1 Cup Swiss Chard
1/2 Cup Rainbow Chard Chopped
2 Shallot Onions
1/4 Cup Grape Tomatoes Quartered
1/4 tsp Salt
Pinch Black Pepper

Heat oil in medium skillet and saute shallots on low until slightly brown. Add tomatoes and cook for 1 minute. Stir in the (washed and dried) chard, salt and pepper and cook for 3 minutes. Remove from heat.

Fennel:
Half bulb Fennel thinly sliced
2tbsp flour
4tbsp Vegetable Oil

Dip fennel in flour and saturate thoroughly. Heat oil in a skillet and fry fennel until golden brown (about 2 minutes). Remove from pan and drain on paper towel. Lightly dust with course salt.

Let your creative spirit be your guide and plate as desired. Bon Appitit!