Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry
- Duck Mousse with Clarified Butter Croutons and a Duo of Red Berries:
- 2 sticks unsalted butter
- 3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour
- 12 to 16 long toothpicks or small skewers
- 1 thick slice (about 8 ounces) duck liver mousse or pate, cut into 12 to 16 small cubes
- 1 pint blackberries
- 1 pint raspberries
- Pan-seared Duck Breast with Habenero Apple Mango and Pear Chutney:
- 2 tablespoons unsalted butter
- 1 medium-sized onion, diced
- 2 large Fuji apples, peeled, cored and diced
- 2 ripe mangoes, peeled and flesh diced
- 1 Asian pear, peeled, cored and diced
- 1 orange, juiced
- 1/4 cup orange blossom honey
- 1 habanero pepper, halved and seeded
- 1 bunch fresh mint, leaves roughly chopped
- 1 skin-on duck breast
- Kosher salt and freshly ground black pepper
- 12 long toothpicks or small skewers
- Meringue-Berry Stick:
- 3 egg whites
- 1/4 cup powdered sugar
- 12 to 16 fresh raspberries or blackberries
DirectionsDuck Mousse with Clarified Butter Croutons and a Duo of Red Berries:
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. 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. 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.Pan-seared Duck Breast with Habenero Apple Mango and Pear Chutney:
Preheat the oven to 375 degrees F.
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. 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. Remove the habanero pepper just before serving.
Season the skinless side of the duck breast with salt and pepper. 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. 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.Meringue-Berry Stick:
Preheat the oven to 275 degrees F.
Set a very clean, heat-proof bowl over a pot of simmering water. 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. 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. Bake the meringues until light gold, about 20 to 30 minutes. Remove from the oven and set aside to cool. On a toothpick, gently skewer 1 meringue and follow with a fresh raspberry or blackberry.
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