Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry

Name: Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 larges Fuji apples, peeled, cored and diced; 1 pint blackberries; 3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour; 1 skin-on duck breast; 227 grams thick slice (about duck liver mousse or pate, cut into 12 to 16 small cubes; 3 egg whites; 1 bunch fresh mint, leaves roughly chopped; 1 habanero pepper, halved and seeded; 1 orange, juiced; 12 servings Kosher salt and freshly ground black pepper; 2 ripe mangoes, peeled and flesh diced; 1 medium onion, diced; 59 milliliters orange blossom honey; 1 Asian pear, peeled, cored and diced; 59 milliliters powdered sugar; 1 pint raspberries; 12 fresh raspberries or blackberries; 2 sticks unsalted butter; 2 Tbsps unsalted butter

Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry requires approximately 2 hours and 20 minutes from start to finish. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 319 calories, 11g of protein, and 20g of fat. This recipe serves 12. Head to the store and pick up habanero pepper, blackberries, skin-on duck breast, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying. It works well as a side dish. If you like this recipe, you might also like recipes such as Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry, Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roas, and Duck Breast with Berry Sauce.

Instructions

Special equipment: 36 to 48 long toothpicks or small skewers

Equipment you will use

Toothpicks

Skewers

In a medium-sized saucepan, melt the butter over medium heat. Once the butter has melted, and the foam moves to the top, skim off the foam with a spoon or small ladle.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Ladle

Pour off the clean yellow butter, into a small bowl, leaving the cloudy milky liquid on the bottom. The clean liquid is clarified butter. In a clean skillet, over medium heat, pour in some of the clarified butter. Once the butter is hot, add the brioche cubes and toast on all sides until golden brown.

Ingredients you will need

Clarified Butter

Brioche

Butter

Toast

Equipment you will use

Frying Pan

Bowl

Transfer the bread cubes to paper towels and set aside. To assemble, skewer 1 bread cube on a toothpick, then follow with a piece of mousse and 2 berries. Repeat with remaining toothpicks and serve.

Ingredients you will need

Bread Cubes

Berries

Bread

Equipment you will use

Paper Towels

Toothpicks

Skewers

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large skillet or saucepan, melt the butter over medium-low heat and saute the onion until soft, about 5 to 6 minutes. Gently stir the fruits and orange juice into the pan and cook for 2 minutes. Stir in the honey and habanero.

Ingredients you will need

Orange Juice

Habanero Chili

Butter

Fruit

Honey

Onion

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Mint

Fruit

Remove the habanero pepper just before serving.

Ingredients you will need

Habanero Chili

Season the skinless side of the duck breast with salt and pepper.

Ingredients you will need

Salt And Pepper

Duck Breast

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. Turn the breast over and transfer the pan to the oven. Roast for 8 minutes for medium-rare.

Ingredients you will need

Duck Breast

Equipment you will use

Frying Pan

Oven

Remove the duck breast from the oven to a cutting board and let rest for a few minutes before slicing. Keep warm. Slice duck breast into 12 thin slices. Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney.

Ingredients you will need

Duck Breast

Chutney

Equipment you will use

Cutting Board

Toothpicks

Oven

Preheat the oven to 275 degrees F.

Equipment you will use

Oven

Set a very clean, heat-proof bowl over a pot of simmering water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Add the egg whites to the bowl and whisk until just fluffy. Continue whisking and gradually add the powdered sugar. (You can switch to a hand mixer at this point if you'd like, or continue using a whisk.) Beat the whites until stiff peaks form. Make sure not to overbeat, as this will cause the whites to release water and the batter will become runny.

Ingredients you will need

Powdered Sugar

Egg Whites

Water

Equipment you will use

Whisk

Hand Mixer

Bowl

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. Meringues should be bite-sized. If you have more batter, pipe out more rounds and bake them for a snack! Store in an airtight container.

Equipment you will use

Baking Sheet