Recipe courtesy of Amy Pottinger
Recipe courtesy of Amy Pottinger
Show:
Food Network Star
Episode:
Comeback Kitchen: Reheat or Reinvent
Duck Mousse Toast
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 508 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 508 mg
Ingredients
Charred Broccoli Puree:
Duck Mousse:
Micro-Parsley Gremolata:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
