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" in length
1		Horseradish root, 3" in length
1 lb	454g / 16oz	Mushrooms - cleaned, and
		Coarsely chopped

Recipe Instructions

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.

Preheat oven to 350 degrees. 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.

Pickled Mushrooms: 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9369) - from the TV FOOD NETWORK

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