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butter Bread skewers mousse blackberries raspberries unsalted butter onion apples mangoes Asian pear orange orange-blossom honey pepper fresh mint skin kosher salt long toothpicks egg whites powdered sugar toothpicks fresh raspberries
Viewed: 92 - Published at: 4 years agoIngredients
- 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 ounces) duck liver mousse or pate, cut into 12 to 16 small cubes
- 1 pint blackberries
- 1 pint raspberries
- 2 tablespoons 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
Method
- 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.
- 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.
- 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.