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1 roast duck
Preheat oven to 350 degrees. Cut the vanilla bean in half and scrape out the seeds. Combine seeds with truffle oil and vegetable oil. Run vanilla/truffle paste all over duck skin. Season with sea salt and white pepper. Roast in oven, breast side up, for 1- 1 1/2 hours...or until thermometer placed in leg reads 170 degrees. Baste every half hour. Let rest 15 minutes before carving. Mix pan juices with sage and flour to make exceptional gravy.
This recipe was provided by John C. from Chicago.