Ingredients Jump to Instructions ↓

  1. 2 Cold water

  2. 2 cups 474ml Salt

  3. 2 Duck breasts Several tablespoons white truffle oil Pickled mushrooms

  4. 1 cup 198g / 7oz Sugar

  5. 1/2 cup 118ml Swedish vinegar or white wine vinegar

  6. 1 1/2 cups 355ml Water

  7. 2 Allspice berries

  8. 2 Black peppercorns

  9. 1 Bay leaf

  10. 1 Cinnamon stick

  11. 1 Fresh ginger root - (2 inches in Length)

  12. 1 Section horseradish root - (3 inches in Length)

  13. 1 lb 454g / 16oz Mushrooms - cleaned and Coarsely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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