Prepare the profiteroles and set aside.
Place the duck breast, shallots, butter, cream, Creole Seasoning, salt, and pepper in a food processor and purČe, stopping once to scrape the sides, until the mixture is smooth. Makes 1 1/2 cups.
Prepare the Chile Pepper Glaze.
To serve, slice 1/4 inch off the top of each profiterole. Place 1 profiterole on each of 4 plates and, using the tines of a fork, drizzle the inside of each pastry cup with about 1 teaspoon of the Chile Pepper Glaze. Sprinkle the plate with 2 tablespoons lettuce, mound 3 tablespoons mousse into each profiterole, and replace the lids. Dip the tines of the fork into the glaze again, and let the glaze drizzle through onto the lid of each profiterole, using about 1/2 teaspoon for each.
Yield: 8 first-course servings