Aromatic pine mushroom and duck broth with smoked scallops and black truffle oil


West: The Cookbook

  • Yield: 4 Servings


Duck Broth
  • 2 Tbsp vegetable oil
  • 2 lbs duck bones, chopped into 2-inch pieces
  • 2 pieces calf's foot, about 8 oz each
  • 1 onion, quartered
  • 1 carrot, split lengthwise
  • 1 rib celery
  • 1 leek
  • 4 cloves garlic
  • 1 sprig thyme
  • 1 bay leaf
  • ½ Tbsp coriander seeds, toasted
  • ½ Tbsp cumin seeds, toasted
  • 2 pods star anise
  • 1 cup Madeira
  • ½ cup light soy sauce
  • 10 cups water
  • 2 pine mushrooms, cut into dime-thick slices on a mandolin
Smoked Scallops
  • 4 large, fresh scallops, cut in half
  • 1 Tbsp coarse salt
  • 1 duck confit leg, shredded
  • ¼ oz chives, chopped (about 1 Tbsp)
  • 4 tsp black truffle oil
How to Make It
  1. This dish calls for a calf's foot: your butcher should be able to bring one in if you ask for it in advance. To smoke the scallops, you will need one piece of charcoal and a handful of wood chips. Soak the chips in water for about 5 minutes before using. You will also need a stainless-steel pot with a lid and a wire insert that will hold the scallops above the smouldering wood chips.
  2. Duck Broth
  3. Preheat the oven to 325°F. Heat vegetable oil in a roasting pan on high heat. Add duck bones, then place the pan in the oven for about 30 minutes until the bones are golden brown, stirring occasionally. Strain off the fat and place bones into a stock pot. Add calf's foot, onions, carrots, celery, leek, garlic, thyme, bay leaf, coriander seeds, cumin seeds, star anise, Madeira, soy sauce and water. Cover and bring to a slow simmer. Cook for 2 lh hours. The liquid must barely simmer so that it stays clear. Pass the broth through a cheesecloth into another pot.
  4. Smoked Scallops
  5. Coat the scallops with coarse salt and allow them to sit for 1 hour. Rinse off the salt and pat the scallops dry with a kitchen towel. Preheat the oven to 400°F. Heat the charcoal in the oven for 15 minutes, then remove it from the oven and ignite it with a kitchen torch. Allow it to burn for 3 minutes. Place the charcoal in a solid stainless-steel pot. Sprinkle wood chips on and around the charcoal. Place the scallops on a wire rack 4 inches above the charcoal and cover the pot. Allow the scallops to smoke for 20 minutes.

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