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Smoked Breast Of Long Island Duckling

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For raspberry mousse
  Unflavored gelatin 1 Tablespoon (1 Package)
  Chicken stock 2 Tablespoon
  Raspberries 1⁄4 Cup (4 tbs), pureed
  Lemon juice 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
For onion marmalade
  Red onions 1 Pound, thinly sliced
  Sugar 1⁄2 Cup (8 tbs)
  Dry sack sherry 1⁄4 Cup (4 tbs)
  Red burgundy wine 1⁄4 Cup (4 tbs)
  Apple juice 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Crushed black peppercorns To Taste
  Smoked duck breasts 3
  Grapefruit segments 12
  Orange segments 6
  Mint sprig 6

To prepare Raspberry Mousse, sprinkle gelatin over stock in small saucepan; let stand 1 minute.
Heat until gelatin dissolves.
Combine gelatin, raspberry puree and lemon juice.
Fold into whipped cream.
Pour into 6 (2 1/2-ounce) molds.
Chill until set.
Place onions and sugar in large skillet for Onion Marmalade.
Cook over medium heat, stirring often, until sugar melts and onions are caramelized, about 40 minutes.
Add sherry, wine, apple juice and soy sauce; cook until liquids are reduced.
Season lightly with salt.
Unmold mousse; dust bottom of mousse with crushed pepper.
Place on serving plates.
Arrange 4 slices duck, two grapefruit segments and an orange segment in circular shape.
Garnish with Onion Marmalade and mint sprigs.

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Smoked Breast Of Long Island Duckling Recipe