Oyster Mushroom Timbales With Smoked Duck And Hazelnuts

Name: Oyster Mushroom Timbales With Smoked Duck And Hazelnuts
Yield: 8 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); ½ cup Marsala wine; ¼ cup chopped shallots; 1 tablespoon fresh thyme, chopped; 2 tablespoons butter; Salt and freshly ground pepper to taste; ¾ cup half-and-half; ½ cup brown duck stock (or use half chicken, half beef stock); 4 large eggs; Salt and freshly ground pepper to taste; 1 ½ cups chopped oyster mushrooms, browned in 2 tablespoons of butter; 3 cups whole oyster mushrooms, trimmed and cleaned; ¾ cup hazelnuts, toasted, skinned and chopped; Sprigs of fresh herbs (optional)

Recipe from the Hunt Club

Adapted by Betty Fussell

Published April 8, 1989

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

—Betty Fussell

Featured in: FOOD; Seattle Crew

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Ingredients

Yield:Eight servings

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

THE SAUCE

2 cups brown duck stock (or use half chicken, half beef stock)
½ cup Marsala wine
¼ cup chopped shallots
1 tablespoon fresh thyme, chopped
2 tablespoons butter
Salt and freshly ground pepper to taste

THE TIMBALES

¾ cup half-and-half
½ cup brown duck stock (or use half chicken, half beef stock)
4 large eggs
Salt and freshly ground pepper to taste
1 ½ cups chopped oyster mushrooms, browned in 2 tablespoons of butter

THE GARNISH

3 cups whole oyster mushrooms, trimmed and cleaned
¾ cup 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.