Thoughts on a duck parfait

Fred said:

So it makes sense to me to chop the duck meat and then press the parfait layers together
vigorously in the ring mold. I'm looking for some thoughts on what to mix with the chopped duck
meat to give it enough body to hold together after it is unmolded. Any ideas?

Gelatin and aspic are the obvious choices. Agar agar (available in asian markets) is a more obscure
possibility. Also pectin (used in jelly making). Tapioca might also work. Definitely something you
want to have a melt-in-your-mouth texture. Lumps of undissolved gel in your mouth would be not nice.

What would Iron Chef Sakai do? If I knew, I would be an Iron Chef.

This is so far out of my league that all I do is say that is sounds delicious and wish you
good luck.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm working up a recipe for a cooking competition and I only have a couple of days. It is
sponsored by a duck meat supplier. My concept is to make

a

Quoted message said:

duck and avocado parfait. I want alternating layers of duck meat and avocado in a 4" wide mold.
The thing will be topped with an avocado tarragon sauce and served with sauced avocado slices
arranged around the parfait "tower."

I gave some thought to cutting cooked duck breast slices with the ring

mold

Quoted message said:

to form circles. I'm worried that the difference in texture between the soft avocado and
relatively hard duck breast circles will make the dish

hard

Quoted message said:

to cut and eat. I can imagine the judges making a mess of it. So it

makes

Quoted message said:

sense to me to chop the duck meat and then press the parfait layers

together

Quoted message said:

vigorously in the ring mold. I'm looking for some thoughts on what to

mix

Quoted message said:

with the chopped duck meat to give it enough body to hold together after

it

Quoted message said:

is unmolded. Any ideas?

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

On Sun, 18 Jan 2004 01:38:26 GMT, "Fred" <[email hidden]>

Quoted message said:

I'm working up a recipe for a cooking competition and I only have a couple of days. It is sponsored
by a duck meat supplier.

So what did you do and how did it turn out?