Seared Duck with Chanterelle Mushrooms, Haricot Verts & A Chanterelle Emulsion
Serves 4
Ingredients for Seared Duck
4 6-8 oz Duck Breast
1 lb European Butter, unsalted
10 oz Chanterelle Mushrooms
8 oz fresh Haricot Verts
2 oz Oil, blended
French Sea Salt
freshly Ground Black Pepper
Method for Seared Duck
• To begin, clean your chanterelle mushrooms by
rinsing them under warm water, removing any
unwanted debris.
• Place the clean mushrooms on top of a dry paper
towel in the refrigerator.
• Now put a small pot of lightly salted water on high
heat, and bring to a boil.
• Trim the tops off the haricot verts.
• Fill a small mixing bowl with ice and lightly
salted cold water.
• Blanch your haricot verts by placing them in the
boiling water until cooked, yet still firm.
• At this point remove them to the ice bath until
chilled to halt the cooking. Drain and set aside.
• To make your emulsion, place half of your
mushrooms in a saucepan, and cover them
with water.
• Bring this to a simmer for 15 minutes. Now
place this mixture into a blender while steadily
increasing to high speed to incorporate.
• Add salt and pepper to taste. Through the top of
the blender slowly incorporate small pats of your
butter into the blender until sauce is smooth and
emulsified.
• Pour this emulsion back into the saucepan, and
let sit on the stovetop just to keep warm.
• Preheat your over to 350ºF and season your duck
breasts on both sides with salt and pepper.
• Place a large sauté pan over medium high heat
with a small amount of oil. When the pan is hot,
place the breasts in fat side down and render
until crispy.
• When the fat has rendered, turn the breast
over and sear.
• Place the duck in the oven for 5-7 minutes to
achieve a medium-rare temperature.
• If you prefer your duck more well done, allow
closer to 11-14 minutes.
• While the duck is in the oven, heat a small
amount of oil in a sauté pan on medium heat.
• Once hot, add your remaining chanterelles.
• Do not crowd your mushrooms in the pan as you
do not want them to become soggy.
• After the mushrooms have started to sear on all
sides, add your blanched haricot verts and a small
pat of butter, incorporate thoroughly and season
with salt and pepper to taste.
• Remove your duck from the oven and allow
to rest on a cutting board for several minutes
before slicing.
• Place your chanterelle emulsion in the center of
4 concave dinner plates followed by your sauté
of haricot verts and chanterelles.
• Slice your rested duck, place on top and serve.