4 whole ducks
16 ounces brandy
8 ounces sugar
8 Jonagold apples
12 ounces cooked foie gras, diced
1 pound caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting)
Salt and freshly ground black pepper
8 ounces flour
4 eggs, beaten
12 ounces corn flakes
2 pounds baking potatoes, like russets, peeled and diced
4 ounces butter
4 ounces sour cream
Salt and pepper
8 ounces duck reduction, store bought or home made
6 fresh or canned black truffles, thinly sliced
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