Pan Roasted Duck Breast with Wild Mushrooms with Jacobsen Black Garlic Salt
A flavor bomb of sweetness matched with savory notes of caramelized garlic, our Black Garlic Salt enriches the earthy flavors of sautéed mushrooms, adds unexpected depth to a classic tomato salad, and enlivens any preparation of duck - including the delicious recipe below.
2 ea 12 oz duck breasts
1 1⁄2 tsp pure kosher salt
1 c black cherry juice
1⁄2 tsp cracked black pepper
4 cloves garlic, thinly sliced
1 tsp grated ginger
2 Tbsp balsamic vinegar
1 # assorted wild mushrooms‐ morels, chanterelles, hedgehogs, oyster, or whatever
3 Tbsp quality olive oil
1 tsp Jacobsen Pure Kosher Sea Salt
1 Tbsp fresh sage, minced
4 c cooked wild rice
Jacobsen Black Garlic Salt
- Season the duck breasts with salt and let them sit at room temperature for 20 minutes to take the chill off of them.
- Score a cross‐hatch pattern on the skin side.
- Meanwhile bring the cherry juice, black pepper, garlic, ginger, and balsamic to a boil.
- Turn the heat down to simmer and reduce the liquid to about a 1⁄4 the amount, a thin syrup. Strain and reserve.
- Preheat the oven to 425 F. Heat an oven proof skillet to medium high heat.
- Carefully add the duck breasts, fat side down, and cook for about 6 minutes until it’s golden brown and most of the fat has rendered.
- Flip the breasts over and put the pan in the oven for about another 6 minutes until the breasts are medium rare.
- Remove from pan and let the duck rest. Save the duck fat
- Toss the mushrooms with the olive oil, salt, any remaining duck fat from the pan, and sage.
- Roast in the 425 F oven until they are golden brown and any liquid has evaporated, about 15‐20 min.
- Slice the duck breasts, drizzle with the cherry balsamic reduction, and finish with Jacobsen Black Garlic Salt.
- Serve with the sage roasted mushrooms and wild rice.