Salt-cured duck breast with pickled mushrooms

4 Servings

Ingredients

QuantityIngredient
2quartsCold water
2cupsSalt
2Duck breasts
Several tablespoons white truffle oil
1cupSugar
½cupSwedish vinegar or white wine vinegar
cupWater
2Allspice berries
2Black peppercorns
1Bay leaf
1Cinnamon stick
1Fresh ginger root, (2 inches in length)
1Section horseradish root, (3 inches in length)
1poundsMushrooms, 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.