Oyster Mushroom Timbales With Smoked Duck And Hazelnuts

Name: Oyster Mushroom Timbales With Smoked Duck And Hazelnuts
Total time: 1 h 15 min
Yield: Eight servings
Ingredients: 4 smoked (or regular) duck breasts; 2 tablespoons butter; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; 2 cups brown duck stock (or use half chicken, half beef stock); 1/2 cup Marsala wine; 1/4 cup chopped shallots; 1 tablespoon fresh thyme, chopped; 2 tablespoons butter; Salt and freshly ground pepper to taste; 3/4 cup half-and-half; 1/2 cup brown duck stock (or use half chicken, half beef stock); 4 large eggs; Salt and freshly ground pepper to taste; 1 1/2 cups chopped oyster mushrooms, browned in 2 tablespoons of butter; 3 cups whole oyster mushrooms, trimmed and cleaned; 3/4 cup hazelnuts, toasted, skinned and chopped; Sprigs of fresh herbs (optional)

Recipe from the Hunt Club

Adapted by Betty Fussell

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Seattle Crew

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Eight servings

4smoked (or regular) duck breasts
2tablespoons butter
2tablespoons olive oil
Salt and freshly ground pepper to taste

The Sauce

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

The Timbales

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

The Garnish

3cups whole oyster mushrooms, trimmed and cleaned
¾cup hazelnuts, toasted, skinned and chopped
Sprigs of fresh herbs (optional)

Ingredient Substitution Guide

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.