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.
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