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  • Salt Cured Duck Breast With Pickled Mushrooms

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    Salt Cured Duck Breast With Pickled Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 quart cool water
    • 2 c. salt
    • 2 x duck breasts
    •     Several Tbsp. white truffle oil
    • 1 c. sugar
    • 1/2 c. Swedish vinegar or possibly white wine vinegar
    • 1 1/2 c. water
    • 2 x allspice berries
    • 2 x black peppercorns
    • 1 x bay leaf
    • 1 x cinnamon stick
    • 1 x fresh ginger root, 2" in length
    • 1 piece horseradish root, 3" in length
    • 1 lb mushrooms cleaned, and
    •     coarsely minced

    Directions

    1. In a deep bowl, mix water and salt till dissolved. Immerse duck breast till completely covered in saltwater and cure for 6 hrs. Remove duck breasts from water and pat dry with a paper towel.
    2. Preheat oven to 350 degrees. Saute/fry duck breasts, skin-side down, in a 12-inch skillet for approximately 4 min. Arrange duck breasts in a roasting pan and roast for 4 min.
    3. 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 hrs.
    4. 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.
    5. This recipe yields 4 servings.

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