| 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
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 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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