0.0 – 0 reviews • Appetizer
| Level: |
Intermediate |
| Total: |
50 min |
| Active: |
50 min |
| Yield: |
4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
429 |
| Total Fat |
25 g |
| Saturated Fat |
8 g |
| Carbohydrates |
41 g |
| Dietary Fiber |
5 g |
| Sugar |
7 g |
| Protein |
14 g |
| Cholesterol |
41 mg |
| Sodium |
508 mg |
