Anne C.

Came out PERFECT! And this was the first time I made duck and used my new Lodge skillet. I infused the duck breast with Oregon black truffles, then sous vide it with slices on the meat side. I served it over parsnip puree and made an Orange Brandy glaze that I made with Turbinado sugar, my first time making both of those. Then topped with fresh shaved Oregon Black Truffles! Dinner is served!!!