Recipe - Salt-Cured Duck Breast With Pickled Mushrooms

SALTCURED DUCK BREAST
2 qt Cold water
2 cup Salt
2 Duck breasts
Several tablespoons white
truffle oil

PICKLED MUSHROOMS
1 cup Sugar
One half cup Swedish vinegar or white
wine vinegar
1 One half cup 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 pound Mushrooms, cleaned and
coarsely chopped

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 12inch 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 1/8inch 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 MCRecipe Digest V1 #498 by "Ed Bauman" BIRCHCREEK@msn.com on
Mar 3, 97.