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Receta Salt Cured Duck Breast With Pickled Mushrooms
by Global Cookbook

Salt Cured Duck Breast With Pickled Mushrooms
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Ingredientes

  • 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

Direcciones

  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.