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1
For the galette, blot potatoes dry on paper towels.
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2
Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well.
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3
Heat fat until hot in a 10-inch nonstick skillet, over medium high heat.
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4
Add potatoes, shaking the pan and turning them to cover evenly with fat.
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5
Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk.
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6
Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes.
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7
Carefully lift off cover so condensation does not fall on potatoes, and wipe dry.
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8
Mix cooked slices into other potatoes and than add shaved truffles, if desired.
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9
Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer.
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10
Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan.
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11
Do not worry if some slices need rearranging.
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12
Flatten potatoes again, and cover.
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13
Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes.
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14
Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown.
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15
Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove.
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16
Slide galette onto a flat plate.
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17
Season with salt and pepper.
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18
Combine parsley with garlic, and sprinkle over potatoes.
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19
Cut into 8 wedges and serve.
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20
For the duck, score the skin.
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21
Season both sides of duck breasts with salt and pepper.
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22
Heat 2 heavy skillets until medium hot, over medium high heat.
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23
Put duck breasts in pans, skin side down, without any butter or fat.
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24
Cook for 8 minutes, checking to avoid burning.
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25
Remove fat as it accumulates.
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26
Flip breasts over, lower heat to medium and cook 4 minutes longer.
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27
Remove duck from heat and keep warm in one of the skillets.
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28
Meanwhile, heat the port wine in a saucepan to a boil.
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29
Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.)
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30
Puree with a hand mixer until smooth.
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31
Adjust seasoning and keep warm.
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32
Heat 2 tablespoons of sugar until lightly caramelized.
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33
Add the Armagnac in which prunes have marinated for no less than 15 days.
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34
Reduce by half.
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35
Add 3 tablespoons prune juice.
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36
Reduce until almost syrupy.
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37
Strain and season.
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38
Keep warm.
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39
Cut the breasts across the grain into 1/4-inch slices.
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40
Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it.
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41
Serve immediately with a potato galette.
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42
Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.
