Preheat oven to 350 degrees. In a deep bowl, mix water and salt until dissolved. Immerse duck breast until completely covered in saltwater and cure for 6 hours. Remove duck breasts from water and pat dry with a paper towel. Saute duck breasts, skin side down, in a 12-inch skillet for approximately 4 minutes. Arrange duck breasts in a roasting pan and roast for 4 minutes. In a large saucepan, bring all ingredients except mushrooms to a boil over medium high heat. Once boiling, remove from heat. Stir in mushrooms and let ingredients rest for at least 6 hours. To serve: Slice the duck breast into 1/8-inch thick medallions. Spoon a generous amount of pickled mushrooms onto a plate, and arrange several slices of each half duck breast. Drizzle truffle oil over duck and serve. Yield: 4 servings Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9369 Posted to MC-Recipe Digest V1 #498 by "Ed Bauman"
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|Serving Size: 1 Serving (845g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 413 (27%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 216mg||66 %|
|Sodium 221.3mg||8 %|
|Potassium 2540.1mg||67 %|
|Total Carbohydrate 246.4g||72 %|
|Dietary Fiber 39.5g||158 %|
|Sugars, other 206.9g|
|Protein 63.2g||90 %|
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Calories per serving: 1529
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