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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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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