Title: Salt-Cured Duck Breast with Pickled Mushrooms
Categories: Poultry Pickle
Yield: 4 Servings

		Salt-Cured Duck Breast
2	qt	Cold water
2	c	Salt
2		Duck breasts
		Several tablespoons white
		Truffle oil
		PICKLED MUSHROOMS
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

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

From: "Ed Bauman" Date: 03 Mar 97 Meal-Master Format Recipes (Mailing List) Ä

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