Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry - butter

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.