Anonymous Fri Oct 07 11:22:55 2005

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.