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Salt-Cured Duck Breast With Pickled Mushrooms

Type: Poultry
Serves: 4 people

Recipe Ingredients

  Salt-cured duck breast
2   Cold water
2 cups 474mlSalt
2   Duck breasts
  Several tablespoons white truffle oil
  Pickled mushrooms
1 cup 198g / 7ozSugar
1/2 cup 118mlSwedish vinegar or white wine vinegar
1 1/2 cups 355mlWater
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 lb 454g / 16ozMushrooms - cleaned and
  Coarsely chopped

Recipe Instructions

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 1/8-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.

Source:
CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9369

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