Oyster Mushroom Timbales With Smoked Duck And Hazelnuts

Ingredients

• 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)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    375 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 25 grams protein; 182 milligrams cholesterol; 791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Skin the duck breasts and remove all fat and connective tissues. Set aside.
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.
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.
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.
5. In the same skillet, saute the whole mushrooms. Season them and set aside.
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.

1 hour 15 minutes