Roasted Duck Breast with Pink Lady Apple Mousse
Courtesy of chef-in-training Michael Soucy from SAIT’s School of Hospitality & Tourism
Duck in Brine
3 c. water
1/3 c. salt
¼ c. sugar
2 T. molasses
1 sprig fresh thyme
2 whole cloves
4 duck breast halves, fat trimmed
Bring water, salt, sugar and molasses to a boil. Remove from heat. Add thyme and cloves, cover, and infuse for 10 minutes. Strain and cool. Place the duck in the brine and refrigerate for 24 hours.
Mushroom & Pink Lady Apple Mousse
2 chicken breasts, chopped
2 egg whites
2 T. each olive oil and butter
4 mushrooms, chopped
1 Pink Lady apple, peeled, cored and sliced
2 drops white truffle oil (optional)
Salt and pepper to taste
1 c. heavy cream, whipped
Blend the chicken meat in a food processor with salt and pepper until smooth. Mix in the egg whites and chill. Sauté the mushrooms and apples in olive oil and butter until lightly browned. Season with salt, pepper and truffle oil. Cool. Combine the chicken mixture gently with the apples and mushrooms. Fold in the whipped cream and pour the mousse into an oiled mold, cover with plastic wrap, and chill until ready to cook.
Pat the duck breasts dry and sear both sides of each one in grapeseed oil. Finish cooking to medium rare in a 375°F oven and reserve, keeping warm, while the mousse cooks. Remove plastic wrap from the mousse and cook it in a bain marie* in the preheated oven for 20 minutes.
Prepare duck sauce made by simmering 1 cup chicken stock with ¼ cup madeira until reduced by half; season with salt and pepper. Slice the duck breasts and serve with the mousse. Serves 4.
* A bain marie is a shallow pan with warm water in it that helps the mousse cook gently and evenly.