Trio Of Flavors On A Stick: Duck Mousse, Duck Breast And Meringue-Berry
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Special equipment: 36 to 48 long toothpicks or small skewers Duck Mousse with Clarified Butter Croutons and a Duo of Red Berries: In a medium-sized saucepan, melt the butter over medium heat
2
Once the butter has melted, and the foam moves to the top, skim off the foam with a spoon or small ladle
3
Pour off the clean yellow butter, into a small bowl, leaving the cloudy milky liquid on the bottom
4
The clean liquid is clarified butter
5
In a clean skillet, over medium heat, pour in some of the clarified butter
6
Once the butter is hot, add the brioche cubes and toast on all sides until golden brown
7
Transfer the bread cubes to paper towels and set aside
8
To assemble, skewer 1 bread cube on a toothpick, then follow with a piece of mousse and 2 berries
9
Repeat with remaining toothpicks and serve
10
Pan-seared Duck Breast with Habenero Apple Mango and Pear Chutney: Preheat the oven to 375 degrees F
11
In a large skillet or saucepan, melt the butter over medium-low heat and saute the onion until soft, about 5 to 6 minutes
12
Gently stir the fruits and orange juice into the pan and cook for 2 minutes
13
Stir in the honey and habanero
14
Sprinkle the mint leaves over the top, cover with lid, reduce the heat to low and cook until the fruit is tender, about 5 to 7 minutes
15
Remove the habanero pepper just before serving
16
Season the skinless side of the duck breast with salt and pepper
17
Heat a small oven-proof skillet over medium-high heat until very hot, add the duck breast, skin side down, to cook until crispy, about 6 minutes
18
Turn the breast over and transfer the pan to the oven
19
Roast for 8 minutes for medium-rare
20
Remove the duck breast from the oven to a cutting board and let rest for a few minutes before slicing
21
Keep warm
22
Slice duck breast into 12 thin slices
23
Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney
24
Meringue-Berry Stick: Preheat the oven to 275 degrees F
25
Set a very clean, heat-proof bowl over a pot of simmering water
26
Add the egg whites to the bowl and whisk until just fluffy
27
Continue whisking and gradually add the powdered sugar
28
(You can switch to a hand mixer at this point if you'd like, or continue using a whisk
29
) Beat the whites until stiff peaks form
30
Make sure not to overbeat, as this will cause the whites to release water and the batter will become runny
31
Put the batter into a pastry bag with a large, round tip and pipe out 12 small rounds with a little peak onto a parchment lined baking sheet
32
Meringues should be bite-sized
33
If you have more batter, pipe out more rounds and bake them for a snack! Store in an airtight container
34
Bake the meringues until light gold, about 20 to 30 minutes
35
Remove from the oven and set aside to cool
36
On a toothpick, gently skewer 1 meringue and follow with a fresh raspberry or blackberry