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1
In a medium-sized saucepan, melt the butter over medium heat.
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2
Once the butter has melted, and the foam moves to the top, skim off the foam with a spoon or small ladle.
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3
Pour off the clean yellow butter, into a small bowl, leaving the cloudy milky liquid on the bottom.
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4
The clean liquid is clarified butter.
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5
In a clean skillet, over medium heat, pour in some of the clarified butter.
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6
Once the butter is hot, add the brioche cubes and toast on all sides until golden brown.
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7
Transfer the bread cubes to paper towels and set aside.
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8
To assemble, skewer 1 bread cube on a toothpick, then follow with a piece of mousse and 2 berries.
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9
Repeat with remaining toothpicks and serve.
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10
Preheat the oven to 375 degrees F.
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11
In a large skillet or saucepan, melt the butter over medium-low heat and saute the onion until soft, about 5 to 6 minutes.
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12
Gently stir the fruits and orange juice into the pan and cook for 2 minutes.
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13
Stir in the honey and habanero.
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14
Sprinkle the mint leaves over the top, cover with lid, reduce the heat to low and cook until the fruit is tender, about 5 to 7 minutes.
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15
Remove the habanero pepper just before serving.
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16
Season the skinless side of the duck breast with salt and pepper.
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17
Heat a small oven-proof skillet over medium-high heat until very hot, add the duck breast, skin side down, to cook until crispy, about 6 minutes.
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18
Turn the breast over and transfer the pan to the oven.
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19
Roast for 8 minutes for medium-rare.
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20
Remove the duck breast from the oven to a cutting board and let rest for a few minutes before slicing.
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21
Keep warm.
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22
Slice duck breast into 12 thin slices.
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23
Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney.
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24
Preheat the oven to 275 degrees F.
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25
Set a very clean, heat-proof bowl over a pot of simmering water.
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26
Add the egg whites to the bowl and whisk until just fluffy.
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27
Continue whisking and gradually add the powdered sugar.
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28
(You can switch to a hand mixer at this point if you'd like, or continue using a whisk.)
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29
Beat the whites until stiff peaks form.
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30
Make sure not to overbeat, as this will cause the whites to release water and the batter will become runny.
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31
Put the batter into a pastry bag with a large, round tip and pipe out 12 small rounds with a little peak onto a parchment lined baking sheet.
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32
Meringues should be bite-sized.
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33
If you have more batter, pipe out more rounds and bake them for a snack!
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34
Store in an airtight container.
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35
Bake the meringues until light gold, about 20 to 30 minutes.
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36
Remove from the oven and set aside to cool.
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37
On a toothpick, gently skewer 1 meringue and follow with a fresh raspberry or blackberry.
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38
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
