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.

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