Heat oil in heavy large skillet over medium-high heat. Add chicken
wings and sauté until deep brown, about 15 minutes. Add carrots
and celery to skillet sauté 5 minutes.
Add both broths; bring to boil. Reduce heat, cover, and simmer 1
hour. Strain, reserving broth and discarding wings and vegetables.
If necessary, return broth to skillet and boil until reduced to 1
cup reserve for sauce.
Using small brush, scrub fresh or frozen truffles under cold
running water. Using sharp thin knife, remove peel from truffles
and reserve for sauce. Thinly shave truffles using V-slicer or
truffle shaver cover and set aside.
Pat duck breasts dry with paper towels. Cut off any sinew from
breast meat. Place breasts on work surface. Using fingers or small
sharp knife, pull or cut skin with fat away from meat from both
long sides of duck breast almost to center, leaving 1-inch-wide
strip of fat attached to meat in center (do not cut through center
strip).
Lift up flaps of duck skin and fat and arrange sliced truffles
over breast meat under fat on each, dividing equally. Press skin
flaps down over truffles to cover completely. Using sharp knife,
score top of duck skin in 1/2-inch diamond pattern, being careful
not to cut through fat. (Can be made 1 day ahead. Cover broth,
duck, and truffle peel separately and chill.)
Preheat oven to 400°F. Heat heavy large ovenproof skillet over
medium heat. Sprinkle duck breasts with salt and pepper. Place
duck, skin side down, in skillet. Cook until skin is deep golden
and crisp and fat renders, occasionally pouring off accumulated
drippings from pan, about 10 minutes. Turn duck breasts over
place pan in oven and roast just until duck is cooked to desired
doneness, about 8 minutes for medium. Transfer duck to platter;
cover and let rest 10 minutes. Reserve skillet. Finely chop
reserved truffle peel.
Drain remaining fat from skillet. Add 1 tablespoon butter to
skillet and melt over medium-high heat. Add shallots sauté until
golden, about 2 minutes. Add wine and boil until almost
evaporated, about 4 minutes. Add reserved broth and any
accumulated juices from duck simmer until mixture is reduced to 1
generous cup. Strain mixture into small saucepan add reserved
chopped truffle peel. Season sauce to taste with salt and pepper.
Stir in remaining 1 tablespoon butter.
Thinly slice duck breasts crosswise. Arrange duck slices on
plates; drizzle with sauce and serve.
Serves: 6
