Start by cutting the skin of the duck breast to marinade it. Put a spoon of honey, half a spoon of thyme and half a spoon of balsamic vinegar in oven mold, add 150 ml of water or light broth and cover the dock breast fully and place it in there. Place the oven mold with the duck breast and the marinade into the oven at 80 degrees for about 1 hour.

Peel the black salsify and cut it into 4-5 cm pieces. Use gloves, because it releases a sticky liquid that gets black with oxygen contact. Cook the black salsify in a pot with water and 3-4 spoons of vinegar for about 20 minutes. The vinegar will prevent the blackening of the salsify.

Cut the shallots into small pieces and heat it in a pan with the butter for about 10 minutes on very low temperature. Add two spoons of flour to the butter and mix it. Add the milk now and cook the sauce for about 7-8 minutes so that the flour thickens. Add two spoons of truffle butter, salt and pepper.

Take the duck breast out of the oven, place in a pan and roast it crispy on the skin side for a few minutes. Do not overfry the skin! Turn it on the other side then for a few minutes and take it out of the pan, when the inner meat reached a pink colour. Now cut the duck breast into 5-6 millimeter slices.

Cook the Pappardelle in parallel for about 4 minutes (fresh ones) or the suggested cooking time for al dente according to the package instructions.

Place the Pappardelle on a plate, add the black salsify truffle sauce and place a few duck slices on top. Slice some fresh or preserved truffle on top. Optionally slice some spring onion on top.