Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

This appetizer featured varying textures as well as complimentary and contrasting flavors which resulted in a dish that remained interesting from start to finish, finding different combinations with each bite.

The pumpernickel crumble was prepared using Pepperidge Farm pumpernickel bread.  The slice bread was fried until crispy, then allowed to dry out further in a very low oven.  It was patted dry with a towel before going into a food processor.  The resulting crumble was lightly seasoned with kosher salt.  The result of frying the pumpernickel was interesting, eliminating some of the bitterness of the bread and leaving the deep, rich flavor. 

The beet fluid gel was prepared by pureeing a roasted red beet in the blender, adding just a little water, honey, kosher salt, ground white pepper and just a touch of xantham gum.  It was placed on the plate and then pushed across the plate using a pastry comb to create the texture.

The duck terrine was prepared by applying a dry cure to the duck breast, and letting it cure overnight.   The duck breasts were rinsed and patted dry in the morning, then butterflied and trimmed with the skin removed.  It was sprinkled with Activa RM, a protein coagulant, and then chopped raisins, cranberries and candied walnut were placed down the middle of the butterflied breasts.  The breast was placed on plastic wrapped and then wrapped tightly into a cylinder and  tied off.   They were poached in the immersion circulator at 132 degrees Fahrenheit for  one hour to cook, then chilled in an ice bath before slicing.

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