SMOKED DUCK SALAD IN CHOUX PASTRY SWANS

Methods and Directions

• On a low to medium heat, sauté shallots and garlic till it becomes aromatic.
• Add in thyme, salt, pepper and all-spice.
• Deglaze with port then add white wine.
• Bring stock to the boil then remove from heat.
• When liquid is cooled to room temperature, marinate the duck breast in it overnight.
• Blend it the next day and pass it through a fine sieve.

• Pipe a small mound of smoked duck pâté into the cavity of the swan’s body. Top with frisee leaves and chopped parsley.
• Drizzle with the blueberry and pomegranate reduction. Garnish with pomegranate seeds

• In a medium size saucepan, heat the milk, water, butter, salt and sugar until butter is melted and the mixture starts to boil.
• Remove from heat and add in the sifted flour. Mix until it becomes a well-combined dough. Put back on heat to dry out the dough.
• Mix in beaten eggs.
• Pipe with a flower tip the swan bodies with tapering ends as the tails. Use a small round tip to pipe the swan necks.
• Bake at 180°C until golden brown.
• Cool on rack and slice one end of the swan’s body top open. Split the top into halves lengthwise to form their wings. Attach the necks to the bodies with a dollop of crème fraiche.

• Combine pomegranate juice, ginger, thyme, orange zest and juice, honey and cloves in a medium size saucepan over medium heat.
• Bring to a simmer and cook until the mixture has reduced by half, for about 10 minutes.
• Add blueberries and continue cooking, stirring occasionally, until sauce is concentrated and slightly thickened, for about 8 to 10 minutes.
• Remove from heat and season with salt and lemon juice. Cool and reserve.