A week ago I had the immense fortune of meeting Marcus Samuelsson, a widely acclaimed culinary expert and cookbook writer. Marcus was conceived in Ethiopia and embraced by Swedish guardians and has settled in New York City. He has a broad history of fine feasting and is a splendid gourmet expert. I have a few of his cookbooks at home and realizing that I would meet him, I snatched one of my most loved books of his, Aquavit. Aquavit was one of Marcus’ first eateries (and furthermore the title of his first book). The book includes generally Scandinavian food, with impacts from around the globe blended in.
So the question I am certain you are asking yourself is, “The thing that does any of this need to do with cooking wild amusement?” Well, as I flipped through the book I really wanted to notice what number of the formulas were for wild diversion—or could be effortlessly adjusted to wild amusement. There were various duck formulas that I had overlooked were in there, and an entire cluster of formulas that I can hardly wait to attempt should I get a deer this year.
One of the formulas that emerged was one that I had attempted about 10 years prior for a cured duck bosom. It is an exceptionally basic formula, however straightforward doesn’t mean flat. There are just three elements for the cured duck bosom: duck, water and salt. In the wake of brining the duck for 6-8 hours, you singe it in a dish until the skin gets fresh. At that point you pop it into the stove to wrap up. What you wind up with is a splendidly cooked duck bosom that is delicious and delicate. The first occasion when I made it, I cooled the duck, cut it thin, and made sandwiches with pepperjack cheddar and onion preserves. This time I served it hot with creamy fruit spread mustard and a blended green plate of mixed greens. It was wild flavorful.
Cured Duck Breast, from Marcus Samuelsson’s Aquavit
Ingredients 4 good sized mallard breasts, skin on ½ cup kosher salt 4 cups water
Method Preheat the oven to 400 degrees. Stir the salt into the water until it dissolves, then pour the salt water over the duck breasts and let sit in the fridge for 6-8 hours. After the breast have been brined, remove them from the water and pat dry. In a lightly oiled pan, place the breasts skin-side down over medium high heat and cook for about 4 minutes until the skin starts to crisp and turn lightly golden brown. After about 4 minutes turn the breasts over and then place the pan in the preheated oven for 8 minutes. Remove from the oven and let stand for about 5 minutes then slice the breast and serve.
You can either eat them as is or serve them with any kind of sauce you would like. A nice fruit chutney would work, or you can try this apple butter mustard.
Apple Butter Mustard ¼ cup apple butter 2 tablespoons dijon mustard 1 tablespoon whiskey 1 tsp worcestershire sauce ½ tsp garlic powder Salt and pepper to taste.
Combine all ingredients in a bowl and let stand in the fridge for at least 30 minutes before using.