Smoked Breast Of Long Island Duckling
|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|
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.