Smoked Breast Of Long Island Duckling Recipe



For raspberry mousse
 Unflavored gelatin1 Tablespoon (1 Package)
 Chicken stock2 Tablespoon
 Raspberries1⁄4 Cup (4 tbs), pureed
 Lemon juice1⁄4 Cup (4 tbs)
 Whipping cream1 Cup (16 tbs), whipped
For onion marmalade
 Red onions1 Pound, thinly sliced
 Sugar1⁄2 Cup (8 tbs)
 Dry sack sherry1⁄4 Cup (4 tbs)
 Red burgundy wine1⁄4 Cup (4 tbs)
 Apple juice1⁄4 Cup (4 tbs)
 Soy sauce1 Tablespoon
 Crushed black peppercorns To Taste
 Smoked duck breasts3
 Grapefruit segments12
 Orange segments6
 Mint sprig6


To prepare Raspberry Mousse, sprinkle gelatin over stock in small saucepan; let stand 1 minute.
Heat until gelatin dissolves.
Combine gelatin, raspberry puree and lemon juice.
Fold into whipped cream.
Pour into 6 (2 1/2-ounce) molds.
Chill until set.
Place onions and sugar in large skillet for Onion Marmalade.
Cook over medium heat, stirring often, until sugar melts and onions are caramelized, about 40 minutes.
Add sherry, wine, apple juice and soy sauce; cook until liquids are reduced.
Season lightly with salt.
Unmold mousse; dust bottom of mousse with crushed pepper.
Place on serving plates.
Arrange 4 slices duck, two grapefruit segments and an orange segment in circular shape.
Garnish with Onion Marmalade and mint sprigs.