Oyster Mushroom Timbales With Smoked Duck And Hazelnuts Recipes

EASY ROASTED OYSTER MUSHROOMS

Steps:

• Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread mushrooms out on the prepared baking sheet in one layer.
• Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

KASU COD

Steps:

• Rinse the steaks and pat them dry. Salt on both sides.
• Using a fork or a food processor, mash the sake lees with sugar and water to make a thick paste. Place a third of the paste in the bottom of a plastic bag, put two of the steaks on top of the paste and cover them with another third of the paste. Repeat with the remaining two steaks, covering them with remaining paste. Seal the bag and refrigerate for 24 hours.
• When ready to broil or grill the steaks, scrape off the paste (which can be reused if refrigerated) and broil the fish close to the heat for four minutes on one side, three minutes on the other.
• Garnish the steaks with pickled seaweed or toasted nori leaves, cut into julienne strips.

OYSTER MUSHROOM TIMBALES WITH SMOKED DUCK AND HAZELNUTS

Steps:

• Skin the duck breasts and remove all fat and connective tissues. Set aside.
• 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.
• 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.
• 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.
• In the same skillet, saute the whole mushrooms. Season them and set aside.
• 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.

SAUTEED DUCK BREASTS WITH WILD MUSHROOMS

Steps:

• Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
• Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
• Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.