Duck Breast with Porcini Mushrooms and Salsify
Ingredients
- Ingredients
- 1 kilogram Salsify
- 1 lemon (juice)
- 500 grams Porcini mushroom
- 2 Muscovy ducks (About 600 grams in total)
- salt
- freshly ground peppers
- 4 Tbsps butter
- Fresh herbs for garnish (open for offer)
- 2 tsps brown sugar
- 1 tsp Raspberry vinegar
- 100 milliliters Beet juice
- mixed Fresh herbs (for garnish)
Preparation steps
Rinse the salsify under running water, peel, divide into 5 cm (approximately 2 inches) sections and place them in lemon juice. Brush the porcini; remove stems from very large mushrooms. Cut the mushrooms into slices.
Rinse the duck breasts and pat dry with paper towels. Cut a diagonal pattern into the skin. Season the breasts on all sides with salt and pepper.
Heat a frying pan and sear the duck breasts skin side down until well browned. Turn the meat over, add 1 tablespoon butter and cook about 12-14 minutes at a low temperature.
Meanwhile, heat the rest of the butter in a large skillet, cook the salsify and deglaze with 100 ml (approximately 1/2 cup) of lemon water. Let simmer until the water has evaporated and then turn occasionally. Add the mushrooms and cook, turning occasionally, until mushrooms and salsify are nicely browned. Season with salt and pepper.
Remove the duck breasts from the pan and let rest for 2-3 minutes under a piece of aluminum foil. During this time sprinkle the pan drippings with the sugar, caramelize briefly and deglaze with vinegar and beet juice. Let boil for 1-2 minutes.
Serve the salsify and mushrooms as a bed on plates. Cut the duck breasts diagonally into thin slices and arrange on top. Drizzle with the beet sauce and garnish with fresh herbs.
