Sautéed Potatoes with Black Truffles
Rinse, peel and thinly slice the potatoes. Heat the vegetable oil in a large pan and sauté the potatoes for about 3 minutes. Reduce the heat to medium-low and continue cooking without stirring, adding a bit of the duck fat at a time so that the potatoes remain moist. Cook for 10-15 minutes, until the potatoes are tender.
Carefully flip the potatoes onto a large plate and return to the pan with the remaining duck fat to brown the other side. Cook for 10 minutes.
Wipe the truffles with a damp cloth and slice very thinly. Peel and mine the garlic. Season the potatoes with salt, pepper and garlic. Sprinkle the chopped parsley and sliced truffles over the top and serve.