Smoked Duck with Warm Mushroom Pate and In-Season Fruit Glaze
Pairs Well With
Once you have prepared all of the elements, warm serving plates. Center a large spoonful or two of paté on each plate. Place sliced or whole breast or leg/thigh piece on top. Drizzle duck with glaze, as well as the plate, which adds nice color. Garnish with cilantro leaves.
Brined Smoked Duck
2½ cups soy sauce
1 cup salt
½ cup honey
½ cup hoisin sauce
Dissolve all ingredients and then cool with 4 to 5 pounds of ice. Score duck skin on breast, back and legs, but avoid cutting the meat. Brine a minimum of 5 hours or up to overnight. Smoke and cut into pieces: two breasts and two leg and thigh pieces.
Warm Mushroom Paté
1½ cups diced yellow onion or a combination of chopped onions, shallots and leeks.
Coarse salt and freshly ground pepper to taste
1½ pounds mixed fresh mushrooms (discard tough stems), rough chopped or minced in food processor for finer texture
2 tablespoons soy sauce
½ teaspoon fresh thyme leaves (use half that amount if dried)
¼ cup Madeira, Marsala or sherry or ½ cup white or rice wine, or you could use some of the mushroom water here
Heat oil and 2 tablespoons of the butter, and sauté with onion mixture. Add mushrooms, soy sauce and spices. Sauté until slightly dry. Add wine and simmer. Stir until moisture is mostly absorbed.
In-season Fruit Glaze
2 tablespoons sugar, brown sugar or honey
1 tablespoon sherry vinegar, apple cider vinegar, lemon juice or verjus
Simmer over low heat until thickened.