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