Main
Recipes
Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry (Dzintra Dzenis) Recipe

Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry (Dzintra Dzenis) Recipe

Posted by

Rate It!

Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry (Dzintra Dzenis)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

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 oz) duck liver mousse or pate, cut into 12 to 16 small cubes
1 pint blackberries
1 pint raspberries
2 tbsp 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
3 egg whites
1/4 cup powdered sugar
toothpicks
12 to 16 fresh raspberries or blackberries

Directions:

Duck 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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.57 Kcal (1501 kJ)
Calories from fat	213.74 Kcal
		% Daily Value*
Total Fat	23.75g	37%
Cholesterol	89.06mg	30%
Sodium	154.61mg	6%
Potassium	384.48mg	8%
Total Carbs	30.82g	10%
Sugars	21.98g	88%
Dietary Fiber	4.94g	20%
Protein	8.39g	17%
Vitamin C	39.3mg	66%
Vitamin A	0.4mg	13%
Iron	1.8mg	10%
Calcium	44.2mg	4%

Amount Per 100 g
Calories	173.76 Kcal (727 kJ)
Calories from fat	103.58 Kcal
		% Daily Value*
Total Fat	11.51g	37%
Cholesterol	43.16mg	30%
Sodium	74.92mg	6%
Potassium	186.32mg	8%
Total Carbs	14.93g	10%
Sugars	10.65g	88%
Dietary Fiber	2.39g	20%
Protein	4.07g	17%
Vitamin C	19mg	66%
Vitamin A	0.2mg	13%
Iron	0.9mg	10%
Calcium	21.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Home Made Fruit Custard

Lowfat evaporated milk, Vanilla essence, Egg yolks, Sugar and 9 more..
Triple-Berry Crisps with Meringue Streusel

Egg whites, Sugar, Sliced almonds and 17 more..
Triple Berry Pie

Butter crust (pate brisee) and 19 more..
Almond Cake with Berries

Butter for greasing pan and 15 more..
Blackberry and Raspberry Sorbet

Blackberries or 6 cups black currants (fresh or frozen) and 5 more..
Hazelnut Financiers

Egg whites, Powdered sugar, Butter, melted, Flour and 2 more..
Berry Rhubarb Pie

Fresh blackberries, Raspberries and 12 more..
Black Rice Salad with Mango and Peanuts

Oranges, More) fresh lime juice, Vegetable oil and 9 more..
Blackberry and Raspberry Cobbler

Double pastry crust, unbaked (pillsbury preferred ) and 6 more..
Grilled Swordfish with Mango Salsa

Diced mangoes, Red bell pepper, diced, Red onion, minced and 7 more..