Quote Originally Posted by Burney View Post
The first time I ever had a proper magret was in the Perigord when I was about 15. It was in a cream and truffle sauce and was so rich and huge that at first I thought I'd accidentally been served steak. Delicious, though.
Should I sauté the shallots and shrooms in white truffle oil before flambéing in booze? And if so, white or black truffle oil. (Got both, init.)