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.
Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
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.
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.
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.
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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.