From iHub...:
There was a TV program a few days ago, all about finding truffles in France, using dogs. The pig has gone out of favor because it is not a ubiquitous as it used to be, and also it needed high maintenance. The dogs are trained to fined truffles, which involves feeding the pups with truffle-flavored milk. It takes about a year to train a dog.
GRILLED DUCK BREASTS WITH TRUFFLE HONEY
Ingredients:
1 tbs. coarsely chopped rosemary
1 teas. thyme leaves (powdered)
4 garlic cloves
2 large boneless magrets (duck half-breasts; about 1 pound each) skin on (500 grams)
Combine the rosemary, thyme, and garlic on a cutting board and use a large sharp heavy knife to chop them together a few times. Put the duck breasts in a baking dish or other container and rub about 2/3 of the herb mixture over the meaty side. Rub the remaining garlic and herbs over the skin. Cover and refrigerate for about 2 hours.
Prepare a hot fire in a grill (alternately, the duck can be cooked in a stove-top grill pan; preheat it over moderately high heat while you are searing the duck breasts)
Meanwhile, brush the garlic-herb mixture off the duck breasts. Using a sharp knife, score the skin of each breast in a crisscross pattern, cutting almost but not quite down to the meat. Heat a large heavy skillet over moderately high heat until hot. Add the duck breasts skin side down and cook until the skin is lightly golden brown and the duck has released a lot of its fat, 5 to 7 minutes. Transfer to a plate. Reserve the melted duck fat for another use, such as pan frying potatoes, or discard it.
Season the duck on both sides with salt and pepper. Place skin side down on the grill (or in the grill pan) and cook for 4 to 5 minutes, or until the skin is deep golden brown. Turn the breasts over and grill for about 5 minutes longer, or until cooked to rare. Brush the duck skin generously with honey, turn over, and grill until the honey begins to caramelize, 1 ½ to 2 minutes. Brush the meaty side of the breasts generously with the remaining honey, turn over, and grill for 1 to 1 ½ minutes longer. Transfer the duck to a platter, cover loosely with foil, and let rest for 5 minutes.
Transfer the duck breasts to a cutting board, preferably one with a moat to catch juices, and cut the meat on the diagonal into thin slices. Arrange the slices on serving plates or a platter, spoon the juices from the platter and cutting board over them, and sprinkle lightly with fleur de sel. Serve at once. Serves 4.
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