Bertolli

Charleston Duck Recipe List

Middleton Place

4300 Ashley River Road, Charleston, SC 29414
843-266-7477

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.

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