Magret à la DArtagnan

Ingredients

• 2 Magret duck breasts, skin scored in a cross-hatch pattern
• Kosher salt and freshly ground black pepper, to taste
• 1 shallot, finely chopped
• 1 cup duck and veal demi-glace
• 1 cup full-bodied red wine
• 1⁄4 cup armagnac
• 3 tbsp. black truffle butter

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