Salt-cured duck breast with pickled mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Cold water |
| 2 | cups | Salt |
| 2 | Duck breasts | |
| Several tablespoons white truffle oil | ||
| 1 | cup | Sugar |
| ½ | cup | Swedish vinegar or white wine vinegar |
| 1½ | cup | Water |
| 2 | Allspice berries | |
| 2 | Black peppercorns | |
| 1 | Bay leaf | |
| 1 | Cinnamon stick | |
| 1 | Fresh ginger root, (2 inches in length) | |
| 1 | Section horseradish root, (3 inches in length) | |
| 1 | pounds | Mushrooms, cleaned and coarsely chopped |
Directions
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.