Masahiko Yogo

Duck mousse enveloped in smoked duck breast pieces

Ingredients

6 large duck breasts (leave fine layer of fat of about 2mm thick on top)
100ml fresh cream
25 ml port
25 ml madeira
pinch salt & pepper

Method

Chop 2 breasts roughlyinto small pieces

Mix port, madiera, salt and pepper and cover duck pieces and let stand for one hour

Put chopped breasts and marinade into a food processor and blend

Place mix in a stainless bowl, sitr in cream. Place over ice until chilled

Pack into six small open ended cases (about 7.7 cm round)

Steam for 30 minutes

Salt and pepper the 4 remaining duck breasts then slice into slivers about 1 cm thick

Smoke over hickory chips

Bake further in the oven set at 180 degrees for 15 minutes

Remove mousse from cases

Place mousse in the cnetre of the plate

Wrap slivers of smoked duck around the mousse