3 slices brioche bread dry for 1 hour cut into 12 to 16 cubes, set out to air
1 skin-on duck breast
8 ounces duck liver mousse thick cut into 12 to 16 small cubes
3 egg whites
1 bunch mint leaves fresh roughly chopped
1 habanero pepper halved seeded
1 juice of orange juiced
12 servings kosher salt and pepper black freshly ground
2 mangoes diced ripe peeled
1 medium onion diced
0.3 cup orange blossom honey
1 asian pear diced cored peeled
0.3 cup powdered sugar
1 pint raspberries
12 raspberries fresh
2 sticks butter unsalted
2 tablespoons butter unsalted
Equipment
bowl
frying pan
baking sheet
paper towels
sauce pan
ladle
oven
whisk
pot
hand mixer
toothpicks
skewers
pastry bag
cutting board
Directions
Special equipment: 36 to 48 long toothpicks or small skewers
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.
