Truffled Tahitian 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. (Use a basting brush.)

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. Duck is a red meat, so if you prefer yours a little pink, remove it when the temperature reads 130-140.

Let rest 15 minutes before carving.

Mix pan juices with sage and flour to make exceptional gravy.