Duck Mousse Toast

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Charred Broccoli Puree:

2 crowns broccoli

4 cloves garlic, minced 

1/2 shallot, minced 

1 tablespoon red wine vinegar 

Lemon juice 

2 teaspoons olive oil 

1 teaspoon salt 

1/4 cup whole milk 

Toast Points:

1 loaf white bread

Olive oil


Duck Mousse:

1 1/2 cups duck mousse

1/4 cup heavy cream 

2 tablespoons diced pimientos 

1 tablespoon lemon juice 

Salt and pepper

Micro-Parsley Gremolata:

1/2 cup packed micro-parsley

2 cloves garlic, minced 

Zest of 2 lemons 

Juice of 1 lemon 



  1. For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
  2. Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
  3. Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
  4. For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
  5. For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
  6. For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
  7. To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.

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