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Roasted Duck Breast with Chanterelles, Apple Balsamic, and Pickled Mustard Seed

​Courtesy of chef Maria Helm Sinskey, Robert Sinskey Vineyards, www.robertsinskey.com

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Download
Total Preparation Time: 45 minutes
Prep time: Duck Breast 10 minutes
                    Pickled Mustard Seed: 10 minutes
Cook time: Duck Breast 35 minutes
                    Pickled Mustard Seed: 45 minutes (plus 1 to 2 days for pickling)
​

Serves: 4
Ingredients
2 each 8oz single duck breasts, trimmed, skin scored
Kosher salt
Freshly ground black pepper
1 lb chanterelle mushrooms, cleaned, rinsed and drained well
2 Tbsp minced shallots
1 Tbsp pickled mustard seed, recipe follows
2 Tbsp pickling liquid
Organic Apple Balsamic Vinegar
1 cup rich chicken stock
2 Tbsp unsalted butter, room temperature
1 tablespoon finely chopped parsley

For Pickled Mustard Seeds:
1½ cups apple cider vinegar
½ cup water
¼ cup Organic Apple Balsamic Vinegar
1 Tbsp kosher salt
3 Tbsp granulated sugar
1 cup brown or yellow mustard seed or combination

Picture
Directions
Season both sides of the duck breasts with salt and pepper.

Warm pan over medium low heat. When pan is warm, add duck breasts skin side down. Cook 10 minutes until skin is crispy and fat is
rendered. Drain and reserve excess fat from the pan as it accumulates.

Turn breasts over and cook for 5 minutes with the meat side down. Remove breasts to a pan and let them rest skin side up. Drain most of the remaining duck fat from the pan but leave about 2 tablespoons. Turn the heat to high.

Add the chanterelles to the pan and cook for about 5 minutes until they start to brown. Reduce the heat to medium high.

 Add the shallots. Cook 3 to 4 minutes until they are golden. Season to taste with salt and pepper. Add the mustard seed and the pickling juice. Reduce to almost dry. Add 2 tablespoons of Organic Apple Balsamic and cook until it bubbles about 30 seconds.

Add the chicken stock and bring to a boil. Reduce for 5 minutes or until liquid is reduced by half. Swirl in butter until emulsified. Stir in parsley. Season to taste with salt and pepper. Add a touch more balsamic if the sauce needs a little more tang.

For Pickled Mustard Seeds:
Place all the ingredients except for the mustard in a non-reactive container. Stir until dissolved.

Place a small pot of cold water on the stove and add the mustard seeds. Bring to a boil.

Drain and repeat 6 to 8 times, starting each time with cold water, until seeds are no longer bitter.

Drain and add to pickling liquid. Let sit for 1 to 2 days before using.


Buon Appetito!
Return to Main Dishes

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Ritrovo Selections and Ritrovo Italian Regional Foods LLC 
4231 West Marginal Way SW ​Seattle Washington 98106
Call toll-free: 1-866-RITROVO
  • Olive Oil
    • ALL EVOOs
    • Extra Virgin Olive Oils
    • Flavored EVOO
    • Top Sellers
    • Organic EVOO
    • Buying Guide
    • Olive Oil By Region >
      • Piemonte
      • Liguria
      • Lazio
      • Abruzzo
      • Campania
      • Puglia
      • Sicilia
    • Umbria
    • Award Winning EVOOs
    • Bulk EVOOs
  • Balsamico + Vinegars
    • ALL BALSAMICO & VINEGARS
    • Organic Balsamics
    • Tradizionale and IGP Balsamics
    • Wine Vinegars
    • Fruit and Savory Balsamic Vinegars
  • Salt
    • ALL SALTS
    • Bruschetta Salts
    • Casina Rossa ...& Salt Line
    • Piranske Soline Salts
    • Trio Sets and Stacks
    • Local Salt Collaborations
  • Spices
    • ALL SPICES & SEASONINGS
    • Italian Hot Peppers
    • Sweet Peppers
    • Culinary Powders
    • Dried Herbs & Seeds
    • Spices of Italy - Mini Jar Stack
    • Puro Tartufo (Black Truffle)
  • Sauces + Pestos
    • ALL SAUCES, SPREADS, & PESTOS
    • Casina Rossa Sugo Line
    • Regional Pestos
    • Tapenades and Spreads
    • Braising Sauces with Wine
    • Bruschetta Sauces
    • Artisan Heirloom Soy Sauce
  • Antipasti
    • ALL ANTIPASTI
    • Fish
    • At Happy Hour & Meals-in-a-Jar
    • Olives & Capers
    • Cooked Legumes
    • Artichokes and Tomatoes
  • Crackers
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    • Bio Dynamic Crackers
    • Grissini
    • Taralli
    • Gluten Free Crackers
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  • Rices + Grains + Flours
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  • Beans
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    • Slow Food Presidia Beans
    • "No Soak" Controne Beans
  • Nuts
    • ALL NUTS
    • Italian "Pinoli" Pine Nuts
    • California Almonds with Italian Seasonings
  • Honey
    • ALL HONEYS
    • Dr. Pescia Tuscan Honey
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    • Flavored Honeys
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  • Fruit
    • ALL JAMS, FRUIT, & WINE JELLIES
    • Whole Fruit
    • Fruit with Wine
    • Jams, Jellies, & Chutneys
  • Dolci
    • ALL SWEETS
    • Cookies
    • Amaretti Cookies
    • Gluten Free Sweets
    • Torrone
    • Sweet Spreads
    • Cannoli Shells
    • Chocolate
    • Organic Marzipan
  • Made in the USA
  • New