Duck Breast In Brandy Sauce With Truffles And Mushrooms

By Saveur
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1 1/4 cups Fundador or other Spanish brandy

1 3 1/2-oz. can truffle juice

1 2-lb. whole magret duck breast, cut lengthwise into 2


Salt and freshly ground black pepper

20 button mushrooms, cleaned, trimmed, and thinly sliced

1 3/4-oz. preserved black truffle, drained and very thinly


2 1/2 cups low-sodium chicken stock

2 tbsp. truffle butter

1 tbsp. chopped fresh parsley

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