Smoked duck breast with pickled mushrooms
Rökt andbröst med svamppickles och äppelsallad
Swedes love all types of wild mushrooms and often pickle them in the autumn when they are plentiful. They might not look so pretty, but the taste is amazing, reminiscent of a good onion marmalade.
I've adapted the recipe from my book, Viltsmak (literally Game Flavours), which reflects the passion for game which I acquired when I was young. As a girl, I would go out with my grandfather, who particularly liked to shoot birds such as duck and wild geese. My grandmother would cook them, usually serving them with a nice smooth cream sauce, some red currant jelly and green vegetables.
Like many Swedes I also like to go foraging for mushrooms and often take my dog along for company. Naturally then I use wild mushrooms a lot in cooking and I also love to pickle them. They go particularly well with smoked fowl such as duck or wild goose.
The photo at the top of the page shows pickled Svart Trumpetsvamp (Black Chanterelles, also called Black Trumpet or Trompette de la Mort) which pickle well.
Black Chanterelles grow in forests in North America and Europe, mainly under beech, oak or other broad-leaved trees, especially in moss in moist areas with a heavy soil. Although they normally grow to about 10 cm (4") tall they are not easy to find because of their dark colour. (See our article on foraging for more information.)
If you can't find any Black Chanterelles growing wild you can often buy them on good markets such as at London's Borough Market. Alternatively, you can use virtually any wild mushroom such as Karljohansvamp (Penny Buns but also called Ceps or Porcini) or Kantareller (Chanterelles but also called Hedgehog Mushrooms or Girolles). Susanne Jonsson
• You can buy smoked duck breast in many supermarkets and at farmers’ markets.
• Other smoked poultry such as smoked goose also goes well.
• This goes well with an oak-aged white Chardonnay or a good rosé.
• Serve on large plates for a more stylish appearance.
|120 ml||(½ cup)||balsamic vinegar|
|4 tbsp||brown sugar|
|1 tbsp||apple juice|
|1||small garlic clove, finely sliced|
|5||whole black peppercorns|
|1||red chilli, deseeded and finely sliced|
|125 g||(1 cup)||wild mushrooms, preferably Black Chanterelles|
|1 tbsp||good quality olive oil|
|1 tsp||apple cider vinegar|
|100 g||(2 cups)||bag of mixed salad leaves|
|200 g||(8 oz)||smoked duck breast|
1. Heat the balsamic vinegar, sugar, apple juice, garlic, onion, peppercorns and chilli in a saucepan until boiling. Simmer for 20-30 minutes until nice and syrupy.
2. Sauté the mushrooms in the butter for 5 minutes or so until any water evaporates.
3. Pour the vinegar mixture over the mushrooms and bring back to the boil.
4. Leave to cool and then pour into a sterilised jar. When cold, refridgerate and leave to stand for a few days.
5. Whisk the oil and cider vinegar together and pour half over the salad leaves and apple slices. Toss to ensure the salad leaves are evenly coated.
6. Slice the duck breast and serve alongside the salad and pickled mushrooms. Drizzle the rest of the salad dressing over the salad.
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