1 1/2 cups kosher salt
2 quarts water
4 whole duck breasts, skin on
a deep mixing bowl, combine water with salt. Immerse duck breasts. Place
a piece of plastic wrap over the bowl and a small plate over the wrap
to weight the duck down. Make sure that the duck is completely submerged.
Refrigerate for 6 hours to cure the duck.
Preheat oven to 400°F.
Remove duck breast from water and pat dry with paper towels. Place an
iron skillet over medium-low heat. Lay duck breasts skin down, and cook
until skin is crisp and browned, about 12 to 15 minutes. Transfer to a
baking sheet, skin side down, and bake in oven for 3 to 4 minutes. Reserve
skillet with the duck fat for preparing mango risotto. Remove duck from
oven, slice thinly on the diagonal and keep warm until ready to serve.
Serve with mango risotto.
1 cup arborio rice
2 shallots, diced
1 clove garlic, minced
1 Tablespoon extra virgin olive oil
1/4 cup white wine
1 cup chicken stock, homemade or low-sodium canned
1 pound Parmesan cheese, grated
1 scallion, green part only, sliced
1 large mango, peeled, pitted and cut into even 1/4-inch dice
"Swedish 1-2-3" Pickling Solution (May be substituted with homemade pickling
solution or store-bought alternative - available in gourmet markets)
mango and submerge in pickling solution. Refrigerate covered for approximately
24 hours, remove and reserve.
In a 2 1/2-quart saucepan, add olive oil and sauté shallots over medium
heat until translucent. Add garlic and cook for approximately 1 minute.
Add rice and stir completely. Deglaze with white wine, add one ladle of
chicken stock and continue stirring until liquid is completely absorbed.
Continue this process until rice is tender and cooked through. Remove
from heat; fold in mango cubes, scallions and grated cheese.
CNBC Power Lunch recipes |>
Lincoln Carson |>