Recipe: Muscovy Duck Breast with Chanterelles, Pickled Radish, and Foie Gras Gastrique
INGREDIENTS muscovy duck breasts: 2 breasts salt pepper grapeseed oil chanterelles: 113 g (4 oz) shallot: 1, diced butter: 28 g (2 T) thyme: 3 sprigs
reserved apple liquid: 236 ml (1 cup) from Whiskey Preserved Apples recipe shallot: ½, diced bay leaf black peppercorns apple cider vinegar: 118 ml ( cup) rendered foie gras fat: 30 ml (2 T)
Preheat oven to 180° C (350° F). Carefully score the skin with a sharp knife. Season tempered duck breast generously with salt and pepper. On medium-high heat, heat grapeseed oil until the oil is hot. Sear, skin-side down, until skin is nicely golden brown. Place pan (with the duck in it) in the oven until the duck breast reaches 54.4° C (130° F). Remove duck from the pan, let it temper for a few minutes before slicing. Finish sliced breast with sea salt and set aside.
Carefully clean the mushrooms to remove excess dirt. Once clean, heat a pan, add a small amount of grapeseed oil, and add diced shallot. Once the shallot is translucent, add the mushrooms, season with salt and pepper, and cook for 3–5 minutes. Add a knob of butter and a few sprigs of thyme. Once butter is melted and mushrooms are coated, remove from pan and set aside.
Remove half of the liquid from the cooked apples (see recipe). Place in a saute pan with diced shallot, bay leaf, and black peppercorns. Reduce liquid by half, add apple cider vinegar. Reduce the liquid another quarter (total time 8‒10 minutes). Strain and return to cleaned sauté pan. Add a tablespoon of rendered foie gras fat for flavor. Season with salt and pepper. Stir and set aside.
See recipe for Red Wine Pickling Liquid. Set aside 3‒5 wedges.
Place the sliced duck, chanterelles, and pickled vegetables on a plate and pour the gastrique on top. Serves two.
Other garnishes include
Pickled gooseberry, green strawberries, pickled cherries. It’s easy to substitute any of these as need be. △
This recipe accompanies "Preserving Traditions."