Duck Mousse Toast Recipes

Steps:

• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
• Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
• Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
• Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

Steps:

• 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.

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.

Steps:

• After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
• Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
• Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
• Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.