Duck Fillet with Almonds, Sautéed Oyster Mushrooms, and Braised Radishes
Main Dishes | Tajikistan cuisine
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Duck fillet with almonds, sautéed oyster mushrooms, and braised radishes.
Ingredients
- Rabbit Fillet - 4 pieces
- Radish - 7.1 oz
- Oyster Mushrooms - 17.6 oz
- Onion - ½ heads
- Garlic - 2 cloves
- Lemon - ¼ pieces
- Almond - 1.4 oz
- Sugar - 1.4 oz
- Mixed salad greens - 3.5 oz
- Campbell's Beef Broth - 7 fl oz
- Honey - 1 tablespoon
- Ghee - 1.8 oz
- Madeira - 3 fl oz
- Butter - 0.7 oz
- Walnuts - 0 fl oz
- Olive Oil - 0 fl oz
- Champagne Vinegar - 0 fl oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
For the sauce, reduce the Madeira until it becomes syrupy, then add the broth and honey. Cook over low heat until it thickens, season with salt and pepper, and finish with lemon juice.
Step 2
In a blender, combine the almond and sugar until finely ground.
Step 3
Make parallel cuts in the duck skin without touching the meat. This will allow excess fat to drain. Season the duck with salt.
Step 4
Preheat the skillet and sear the fillet, starting skin-side down for a few minutes until it becomes crispy, then flip and cook for another minute.
Step 5
Transfer the duck to a baking tray, skin side up, sprinkle with almond-sugar crumb, and place in the oven preheated to 356°F for seven minutes.
Step 6
During this time, prepare the mushrooms. In clarified butter, sauté the finely chopped onion until soft, then add the sliced mushrooms and cook for a few minutes, stirring, until the mushrooms develop a nice golden crust. Add the minced garlic to the pan, mix well, and remove from heat.
Step 7
In a saucepan, melt the butter and gently sauté the halved radishes for three minutes. Season with salt and pepper.
Step 8
Whisk together the vinegar, olive oil, and walnut oil, season with salt and pepper, and dress the salad leaves with the mixture.
Step 9
Arrange the duck, mushrooms, and salad on plates, drizzle with sauce, and serve.
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