ingredients:1 plump 4-pound duck (cleaned, singed, and washed)7 Tablespoons butter1 canned or fresh trufflesalt, pepper30 pitted prunes½ pound foie gras (goose liver mousse)1 envelope unflavored gelatin instructions:1. Stuff the duck with a walnut-size piece of butter, the sliced truffle, salt and pepper. Sew up the openings.2. Brush the duck with butter and season with salt […]