Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Poultry Mousseline Domes with Prunes and Armagnac

Name: Poultry Mousseline Domes with Prunes and Armagnac
Cuisine: American
Ingredients: boneless duck breast; skinless duck breast; boneless chicken breast; skinless chicken breast; white pepper; armagnac; duck liver; kosher salt; minced shallots; egg whites; pitted prunes; vegetable oil; white poultry aspic for coating; powdered dehydrated egg whites; heavy cream

Preparation info

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Boneless, skinless chicken breast, pr

Americas
United States
Starter
Summer
Winter

Method

Procedure

Day 1: Fabrication and Pre-Seasoning

Remove all fat, silverskin, and connective tissue from the chicken breast. Cut it into ½-in. (1.25-cm) cubes and season it with salt and pepper. Place it in a plastic bag and refrigerate.
Remove all fat, silverskin, and connective tissue from the duck breast and liver