Roasted Black Truffle and Potato Pots

Credit: Didier Loire
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Step 1: Black Truffles and Potatoes

Wash the potatoes in a large amount of water, cut in thick slices and pat dry. Brown in a sauté pan with the duck fat, and add the scallions. Sweat, then cover with chicken consommé. Cover and cook. When the potatoes are cooked, glaze them in the liquid, and set aside.

Clean the truffles under cold running water with a nail brush. Pat dry and peel with a fine bladed knife; reserve the trimmings for another recipe. Cut 84, 1/20 inch (1 mm) thick slices with a truffle slicer, then shape with a 1 1/4 inch (3 cm) wide cutter. Crush the trimmings and reserve for another recipe.

Add the truffle juice and chicken jus to the sauté pan where the potatoes were cooked. Toss the truffle slices in this liquid, coating well.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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