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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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 
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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!
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