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1
While the duck is cooking, prepare the sauce. Remove the kernels from the corn, reserve half a cup of the kernels.
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2
Put the rest of the kernels into a blender,add 1 tablespoon of water and puree.
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3
Strain the puree through a strainer. You should have 1/4 cup of corn juice.
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4
To cook the remaining kernels, bring a pot of salted water to boil and gently boil the kernels for 2 minutes until tender. Remove and immediately put them into a ice-water bath. Transfer to a paper towel and gently pat to dry and dice them.
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5
In a skillet, whisk in the corn juice until thickened. Do not allow it to boil. Once it is thickened, turn the heat to low and whisk in the butter. Add the blanched corn kernels. Season with salt and pepper.
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6
Meanwhile, soak the shittake mushrooms in warm water for 5 minutes or until tender. Remove to a paper towel and gently pat to dry. Dice the mushrooms.
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7
Melt the remaining 2 Tbsp of butter in a skillet over medium heat, saute the mushrooms until the liquid has evaporated. Add the stock. Reduce to sauce consistency.
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8
Slice the rolls into 6 equal portions. Remove the plastic wrap.
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9
To complete, put a spoonful of mushroom sauce in the center of each plate and top with the creamed corn. Place the roll in the center, top with the diced mushrooms and garnish with minced chives.
