Salt-Cured Duck Breast with Pickled Mushrooms
| Yield: | 4 Servings |
| Categories: |
| 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 |
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