Roasted duck breast with wild mushrooms and carrot and cauliflower puree

Ingredients:

duck breast

• 450 g of a mixture of fresh mushrooms, such as porcini, oyster, and chanterelle mushrooms
• 4 duck breasts, 170-220 g each, boneless, with skin
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, crushed
• 1/4 cup lightly salted chicken broth
• 3 tablespoons chilled unsalted butter
• 1.5 tbsp freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley

Carrot and cauliflower puree

• 350 g carrots, cut into small pieces
• 350 g cauliflower florets, cut into small pieces
• Coarse salt and freshly ground black pepper
• 0.5 cups heavy cream

Preparation:

1. Wash and trim the mushrooms, then cut them in half or quarters lengthwise to reveal their natural shapes.
2. Using a sharp knife, make cross-shaped slashes in the duck skin. Sprinkle with 1.5 teaspoons of salt and 3/4 teaspoon of black pepper.
3. In a medium skillet over medium-high heat, heat the olive oil, add the mushrooms, garlic, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 6-8 minutes. Add the broth, butter, lemon juice, and parsley and cook, swirling the pan, until the butter has melted and the liquid has thickened to a sauce. Keep warm.
4. Heat a large, heavy-bottomed skillet over medium-high heat, then add the duck, skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, then reduce the heat to medium. Drain any excess fat from the skillet if there's too much (use a large spatula to hold the duck in place).
5. Continue roasting the duck, uncovered and without moving, until the skin is golden brown and crispy, about 10 minutes. Turn the duck over and continue roasting until a thermometer inserted into the thickest part of the breast registers 135°F (57°C) for medium-rare, about 1 minute more. Transfer the duck to a cutting board and let rest for 5 minutes.
6. Slice each breast diagonally into 5-6 slices. Divide the carrot and cauliflower puree among 4 plates, top with the sliced ​​duck breasts. Add the mushrooms and sauce and serve.
   
   Carrot and cauliflower puree:
   
   Place the carrots and cauliflower in a medium heavy-bottomed saucepan with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 cup of water. Bring to a boil over medium heat, cover, and reduce the heat. Simmer until the vegetables are very tender, about 30 minutes.
7. Transfer the vegetables to a food processor. Add the heavy cream and blend until smooth. Return the puree to the pan, heat over medium heat, and season with salt and pepper to taste. The puree can be made a day ahead and reheated.