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Ingredientes
- 2 quart cool water
- 2 c. salt
- 2 x duck breasts
- Â Â Several Tbsp. white truffle oil
- 1 c. sugar
- 1/2 c. Swedish vinegar or possibly white wine vinegar
- 1Â 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
- Â Â coarsely minced
Direcciones
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1002g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 59 | 16% |
| Total Fat 6.59g | 8% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 56694mg | 2362% |
| Potassium 661mg | 19% |
| Total Carbs 54.52g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 51.78g | 35% |
| Protein 22.33g | 36% |
