Yield: 4 Servings
Measure | Ingredient |
---|---|
2 quarts | Cold water |
2 cups | Salt |
2 \N | Duck breasts |
\N \N | Several tablespoons white truffle oil |
1 cup | Sugar |
½ cup | Swedish vinegar or white wine vinegar |
1½ cup | Water |
2 \N | Allspice berries |
2 \N | Black peppercorns |
1 \N | Bay leaf |
1 \N | Cinnamon stick |
1 \N | Fresh ginger root, (2 inches in length) |
1 \N | Section horseradish root, (3 inches in length) |
1 pounds | Mushrooms, cleaned and coarsely chopped |
SALT-CURED DUCK BREAST
PICKLED MUSHROOMS
Preheat oven to 350 degrees. In a deep bowl, mix water and salt until dissolved. Immerse duck breast until completely covered in saltwater and cure for 6 hours. Remove duck breasts from water and pat dry with a paper towel. Saute duck breasts, skin side down, in a 12-inch skillet for approximately 4 minutes. Arrange duck breasts in a roasting pan and roast for 4 minutes. In a large saucepan, bring all ingredients except mushrooms to a boil over medium high heat. Once boiling, remove from heat. Stir in mushrooms and let ingredients rest for at least 6 hours. To serve: Slice the duck breast into ⅛-inch thick medallions. Spoon a generous amount of pickled mushrooms onto a plate, and arrange several slices of each half duck breast. Drizzle truffle oil over duck and serve.
Yield: 4 servings
Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9369 Posted to MC-Recipe Digest V1 #498 by "Ed Bauman" <BIRCHCREEK@...> on Mar 3, 97.