Smoked breast of duck with preserved mushrooms

Smoked breast of duck with preserved mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

More than a recipe, this is an assemblage of preserved fungi and meats which in Italy works very well as an antipasto. The task of an appetiser is to titillate the stomach, possibly with something vinegary – which preserved mushrooms are, even though they’re kept under oil. The exercise is also to offer to the guests the very best of the autumn harvest, particularly when the harvest was abundant (for it is always wonderful to eat later in the year what you preserved and kept so religiously). You could have pickled ceps or honey fungus, or some cultivated mushrooms, or a mixture. And you can use smoked goose, smoked wild boar or simply speck instead of the duck.

Ingredients

Quantity Ingredient
350g smoked duck breast, thinly sliced
300g Pickled mushrooms in oil
4-8 sprigs parsley

Method

  1. Spread the thinly sliced duck in the middle of a large platter. Surround it with the mushrooms, draining off most of the oil in which they have been kept.
  2. Garnish with parsley and serve as an antipasto either with grissini (breadsticks) or good toasted bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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