Salt-cured Duck Breast With Pickled Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swedish | Chef, Du, Jour | 4 | Servings | |
INGREDIENTS
| 2 | qt | Cold water |
| 2 | c | Salt |
| 2 | Duck breasts | |
| Several tablespoons white | ||
| truffle oil | ||
| 1 | c | Sugar |
| 1/2 | c | Swedish vinegar or white |
| wine vinegar | ||
| 1 1/2 | c | 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 | Mushrooms, cleaned and |
| coarsely chopped |
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. Yield: 4 servings Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9369 Posted to MC-Recipe Digest V1 #498 by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 3, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 590
Calories From Fat: 310
Total Fat: 34.7g
Cholesterol: 67.3mg
Sodium: 57764.1mg
Potassium: 559.9mg
Carbohydrates: 57.4g
Fiber: 1.5g
Sugar: 54.2g
Protein: 16.2g