Perfect Seared Duck Breast and Roasted Mushrooms with Harissa & MintA featured Wine Club recipe for Outerbound Wines.
Specifically recommended by Phillip Dube, winemaker at North Coast Wine Co, this dish is designed to be a perfect complement to a glass of Pinot Noir!Yield: 5
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Roasted Mushrooms with Harissa & Mint
• 1 ½ pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large
• 1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter, melted
• 2 teaspoons lemon juice
• 1 clove garlic, minced to paste
• 2 teaspoons harissa
• ¼ teaspoon ground cumin
• ¼ teaspoon salt, plus salt and pepper to taste
• 2 tablespoons chopped mint
Perfect Seared Duck
• 2-2.5 pounds of duck breast
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon cardamom
1. Starting with the mushrooms, adjust oven rack to lowest position and heat oven to 450 degrees. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add cremini mushrooms and shiitake mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes.
2. Drain mushrooms in colander and pat dry with paper towels. Spread mushrooms evenly on rimmed baking sheet, drizzle with oil, and toss to coat. Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes.
3. Meanwhile, prepare the duck. If starting from a whole breast, cut the two parts in half down the line of the fat in between the two breasts. Once separated, flip to skin side up to score the breast. Combine salt, pepper and cardamom in a bowl, and then liberally apply seasonings to both sides of the breast.
4. Place the seasoned breast skin side down on a cold sauté pan. Turn the heat to medium.
5. After 1 minute, use tongs to pull the breast up just to make sure it isn't sticking and to check for browning. Lay it back skin side down.
6. Check the breast periodically to make sure it's rendering efficiently and not burning. You may have to adjust your heat higher or lower depending on your stove top. An ideal render takes about 10-15 minutes. The breast should be golden brown, not burnt or black.
7. When the breast has rendered completely, pull off the heat and put on a cutting board meat side down.
8. Remove sheet of mushrooms from oven (be careful of escaping steam when opening oven) and, using a thin metal spatula, carefully stir mushrooms. Return to oven to continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer.
9. Increase oven temperature to 500 degrees. Place duck breasts in oven for 3-5 minutes. Time may vary, per oven, cook until medium rare.
10. When the meat is cooked, pull it out of the oven, place on a cutting board and let it rest for at least 5 minutes.
11. Finally, combine melted butter, lemon juice and ¼ teaspoon of salt in a large bowl. Add mushrooms and toss to coat. Add minced garlic clove, harissa, ground cumin and mint, and toss. Season with salt and pepper to taste. Keep warm until duck has rested. Serve seared duck and roasted mushrooms with 2018 Outerbound Russian River Valley Pinot Noir.
Perfect Seared Duck borrowed from Liberty Duck’s forthcoming cookbook, The Whole Duck. Mushroom recipe adapted from Adam Ried, Cooks Illustrated.