Trio Of Flavors On A Stick: Duck Mousse, Duck Breast And Meringue-Berry

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2 sticks unsalted butter

3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour

12 to 16 long toothpicks or small skewers

1 thick slice (about 8 ounces) duck liver mousse or pate, cut into 12 to 16 small cubes

1 pint blackberries

1 pint raspberries

2 tablespoons unsalted butter

1 medium-sized onion, diced

2 large Fuji apples, peeled, cored and diced

2 ripe mangoes, peeled and flesh diced

1 Asian pear, peeled, cored and diced

1 orange, juiced

1/4 cup orange blossom honey

1 habanero pepper, halved and seeded

1 bunch fresh mint, leaves roughly chopped

1 skin-on duck breast

Kosher salt and freshly ground black pepper

12 long toothpicks or small skewers

3 egg whites

1/4 cup powdered sugar


12 to 16 fresh raspberries or blackberries

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