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For the duck breast, season with 1 tbsp of Truffle Salt for a quick cure and leave in the fridge for 2 hours if time allows. Then wash off the cure under cold running water and pat dry.
Place the duck in a frying pan and bring the pan up to heat so that the fat in the skin renders down. Cook for 7-8 minutes and turn over so that you sear all sides. For the last couple of minutes add in a 50g knob of butter and cook until golden.
Leave to rest for 10 minutes.
Boil your potatoes and once soft, mash with the remaining butter and a splash of double cream.
Serve your duck with wilted greens, roasted carrots and a croquette. For the mash add a very generous sprinkle of Truffle Dust.
Try serving with a simple port or red wine reduction.