Oyster Mushroom Timbales With Smoked Duck And Hazelnuts
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4smoked (or regular) duck breasts
- 2tablespoons butter
- 2tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2cups brown duck stock (or use half chicken, half beef stock)
- ½cup Marsala wine
- ¼cup chopped shallots
- 1tablespoon fresh thyme, chopped
- 2tablespoons butter
- Salt and freshly ground pepper to taste
- ¾cup half-and-half
- ½cup brown duck stock (or use half chicken, half beef stock)
- 4large eggs
- Salt and freshly ground pepper to taste
- 1½cups chopped oyster mushrooms, browned in 2 tablespoons of butter
- 3cups whole oyster mushrooms, trimmed and cleaned
- ¾cup hazelnuts, toasted, skinned and chopped
- Sprigs of fresh herbs (optional)
The Sauce
The Timbales
The Garnish
Preparation
- Step 1
Skin the duck breasts and remove all fat and connective tissues. Set aside.
- Step 2
For the sauce, mix the stock, wine, shallots and thyme in a saucepan and reduce by about two-thirds, or until the mixture coats a spoon evenly. Remove from the heat and whisk in two tablespoons of butter. Season with salt and pepper. Strain through a fine mesh and keep warm.
- Step 3
For the timbales, preheat the oven to 350 degrees and butter the interiors of eight muffin cups. Whisk together the half-and-half, stock and eggs, season with salt and pepper and strain. Place a tablespoon of the chopped mushrooms in each of the muffin cups and press down. Fill the cups with the timbale mixture. Cover the entire muffin tin with a sheet of buttered foil. Place the muffin tin inside a larger pan and fill with hot water to a level halfway up the sides of the cups. Bake for 20 to 30 minutes, or until a thin knife inserted near the center of a timbale comes out clean. Remove the timbales from the oven and let stand for 10 minutes.
- Step 4
Heat two tablespoons of butter and the oil in a skillet over high heat and saute the duck breasts, browning them on both sides until medium rare, or about five minutes a side. Season with salt and pepper and set aside.
- Step 5
In the same skillet, saute the whole mushrooms. Season them and set aside.
- Step 6
To serve, run a knife along the edge of each timbale and unmold by inverting onto a cookie sheet. Place each timbale in the center of a plate. Cut the duck breasts into thin strips lengthwise and wrap them around the outer edge of each timbale. Ladle the sauce in a circle around the strips of duck. Garnish with mushrooms, hazelnuts and herbs.
Private Notes
Cooking Notes
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