Contestant Amy Pottinger's dish, Duck Mousse Toast with Charred Broccoli Puree and Micro Parsley Gremolata, as seen on Comeback Kitchen, Season 3.
Recipe courtesy of Amy Pottinger

Duck Mousse Toast

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


Charred Broccoli Puree:

Duck Mousse:

Micro-Parsley Gremolata:


  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.