Salt-Cured Duck Breast With Pickled Mushrooms

Recipe Ingredients

		Salt-cured duck breast
2		Cold water
2 cups	474ml	Salt
2		Duck breasts
		Several tablespoons white truffle oil
		Pickled mushrooms
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Swedish vinegar or white wine vinegar
1 1/2 cups	355ml	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 lb	454g / 16oz	Mushrooms - 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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