Melt butter in a saucepan over medium heat.

Skim off foam from melted butter to clarify it.

Pour off clarified butter into a bowl, leaving milky liquid behind.

Toast brioche cubes in clarified butter until golden brown.

Skewer bread cube, mousse, and berries.

Preheat oven to 375 degrees F.

Sauté onion in butter until soft.

Stir in fruits and orange juice; cook for 2 minutes.

Stir in honey and habanero; simmer until fruit is tender.

Remove habanero pepper.

Season duck breast skinless side with salt and pepper.

Sear duck breast skin-side down in a hot oven-proof skillet until crispy.

Turn and roast in oven until medium-rare.

Rest duck breast before slicing thinly.

Slice duck breast into thin slices.

Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney.

Preheat oven to 275 degrees F.

Place egg whites in a clean bowl over simmering water.

Whisk until fluffy and gradually add powdered sugar.

Beat until stiff peaks form.

Pipe meringue rounds onto parchment-lined baking sheet.

Bake meringues until light gold.

Cool meringues.

Skewer meringue and berry.