DUCK MOUSSE TOAST

Duck Mousse Toast image

Provided by Amy Pottinger

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

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2 crowns broccoli
4 cloves garlic, minced
1/2 shallot, minced
1 tablespoon red wine vinegar
Lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/4 cup whole milk
Toast Points:
1 loaf white bread
Olive oil
Salt
1 1/2 cups duck mousse
1/4 cup heavy cream
2 tablespoons diced pimientos
1 tablespoon lemon juice
Salt and pepper
1/2 cup packed micro-parsley
2 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Salt

Steps:

For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.