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Recipe by: belana
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2 egg whites
4 oz. duck thigh meat, ground
4 oz. onion, pared, chopped
2 oz. carrot, pared, chopped
2 oz. celery, chopped
1 oz. leek, chopped
thyme, to taste
bay leaves, to taste
parsley stems, to taste
1 tsp. juniper berries
1 tsp. white peppercorns
2 qt. duck stock, chilled
1 pt. cranberry juice, chilled
Place egg whites in stainless-steel bowl; whip until frothy. Add duck meat, onion, carrot, celery and leek; combine. Tie herbs, juniper berries and peppercorns into sachet; add. Refrigerate for 2 hours. Place stock and cranberry juice in heavy-bottomed stock pot; stir in clarification mixture. Heat to simmering; simmer until raft forms. Make vent hole in raft. Simmer for 1-1/2 to 2 hours. Strain first through cheesecloth, then through coffee filter. Refrigerate until chilled.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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