Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Juniper-Scented Duck Mousseline with Aspic Jewels

Name: Juniper-Scented Duck Mousseline with Aspic Jewels
Cuisine: American
Ingredients: 1½ fl oz (45 mL) Madeira Poultry Aspic Jewels; 5 Thin, freshly toasted baguette croûtons; 2 slices Duck Mousseline with Juniper, 1½ oz (45 g) each; 1 sprig Fresh rosemary

Preparation info

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

2 slices Duck Mousseline with Juniper, 1½ oz (45 g) each

Americas
United States
Starter
Summer
Winter

Method

Procedure

Plating

Overlap the mousseline slices diagonally across the center of a cool 10-in. (25-cm) plate.
Place the rose