RecipeMuncher

I was curious about the mousse that turned out very aromatic and made a great match with the salad. I also served a slice of canard that I marinated in chardonnay with some rosemary for about an hour. To the salad I have added some red walnuts that taste pretty different than the normal walnuts, these are sweeter and somewhat less nutty. Ingredients:For the canard mousse:300 g canard breast150 ml heavy cream2 gelatine leaves30 g butter1 pinch of cinnamon125 ml chicken stock4 cl portwein1/8 teasp (...)