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Recipe: Truffled Duck Breast with Black Truffle Foie Gras Sauce

Ingredients:

1 large celery root about 2 lbs, peeled and cut into ½ inch dice

2 large russet potatoes, peeled and cut into ½ inch dice

About 3 cups chicken stock

4 tablespoons butter

2 tablespoons chopped chives

2 large fresh duck breasts

2 ounces black truffle (preferably two, one-ounce truffles)

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