UPLOADED/REDIRECTED Mushroom Ragout Over Garlic Crostini With Spiced Duck

Photography by Dave Bryce. Styling by Rafael Vencio. Dinnerware by Jars for Crate and Barrel.

Chef Cory Hughes of Fig & Ash sears Wild Purveyor’s farm-raised duck breast and plates it with an aromatic mushroom ragout. A party for the palate ensues!

Garlic Crostini

¼ loaf Focaccia

1/4 cup olive oil

Peeled Garlic- 3 Cloves

Mushroom Ragout

½ cup Cremini mushrooms, sliced

½ cup Shiitake mushrooms, sliced

½ cup Oyster mushrooms, sliced

1 tbsp red miso

2 tbsp tomato puree

2 tbsp tarragon, freshly chopped

1 tbsp thyme, freshly chopped

1 clove garlic, minced

Duck

1 duck breast

1 tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 ½ tbsp coriander

1 tsp dried thyme

1 tsp black peppercorn

1 tsp kosher salt

Instructions

In a skillet with no oil, toast the coriander. Once it becomes fragrant then add the peppercorns and thyme. Transfer to a coffee grinder and blitz 3 or 4 times. The mixture should be half minced and half chunky. Pour the mixture into a bowl and set aside.

Rub the duck breast with Dijon, salt and coat with the toasted and ground spices.

Place 1T of extra virgin olive oil into a skillet and place the duck skin side down in a medium heat, lower the heat a touch and cook until the fat has almost rendered out (about 4-6 minutes on one side). Turn off the heat and flip the duck to allow the other side to cool. The internal temperature of the duck should be 135 degrees with most of the fat rendered out. Reserve the fat from the skillet, strain before adding to a small container.

Place the cooked breast on a resting rack and allow to cool to room temperature. Once cool to the touch its ready to slice, thin as possible. The best approach is to lay the fat side down and cut through the meat portion first. You will get cleaner cuts.

In a skillet, take the garlic cloves and oil and lightly cook until the garlic is golden brown and soft. Remove the garlic from the skillet and smash with the back of your knife until it resembles a paste. If it is too chunky add some of the garlic oil. Slice your focaccia into 2 finger wide and 6” long crostini and brush the roasted garlic oil on your focaccia. Bake in the oven at 400 degrees for 5 minutes or until golden brown. Set aside.

In the same skillet you made the garlic oil, add the seasoned duck fat and heat it in a skillet on medium-high heat. Add the minced garlic and cook until fragrant. Add the mushrooms and cook until the moisture evaporates and then caramelization begins. Pour any excess fat out into a metal bowl and save for future use.

Deglaze with 2T water then add the miso and tomato puree. Cook until the sauce begins to glaze the mushrooms.

Remove the mixture from the skillet and pace on top of the golden brown crostini.

Drape the sliced duck breast over the mushroom ragout crostini and garnish with either fresh chives or a Dijon aioli.

figandashpgh.com