The Late Great Fred Koss Purple Duck Food

DUCK MOUSSE TOAST

Steps:

• For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
• Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
• Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
• For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
• For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
• For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
• To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

PAN-FRIED DUCK BREAST WITH SPRING VEG

Steps:

• Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
• Meanwhile, score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
• Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
• Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
• Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry.
• Finely chop the chilli and mint leaves (reserving a few pretty baby leaves), and place in a large bowl. Finely grate in the lemon zest and squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection.
• Halve the asparagus spears, then tip all the warm vegetables into the dressing and mix well. Divide between your plates, then slice the duck and arrange over the top. Scatter over the reserved baby mint leaves to finish.