Duck Roulade
Duck Roulade

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, duck roulade. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

In a shallow bowls, pour in little pools of the remaining demi-glace, then top with a dollop of the mashed scorzonera. Place a piece of the roulade on top. Mix in the parsley and garlic chives into the mushrooms, and place a little on top of the roulade.

Duck Roulade is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Duck Roulade is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have duck roulade using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Duck Roulade:
  1. Get Duck Roulade
  2. Take 2 large duck breast with skin
  3. Get 6 oz Port Salute
  4. Get 2 tbsp rosemary
  5. Get 2 tbsp roasted garlic
  6. Prepare 2 tsp smoked salt
  7. Get 1 1/2 tsp pepper
  8. Get 4 tbsp sundried tomato
  9. Get Duck cracklin
  10. Get 1 pinch salt
  11. Take 1 pinch pepper
  12. Make ready 2 duck skin
  13. Get 1 oz olive oil

Place the mince on the skin in a cylindrical form, think of a sausage roll. Emeril Lagasse plates his duck roulade dish served over greens and drizzled with port wine mustard vinaigrette. Watch More Videos From Cooking Fundamentals. How to Season with Salt Make the roulade.

Instructions to make Duck Roulade:
  1. remove skin from duck and set aside
  2. butterfly duck breast and place in center of a 2x2 piece of plastic wrap
  3. place 3oz of port salute in center of duck
  4. sprinkle salt and pepper over duck
  5. chop tomatoes, rosemary and roasted garlic. mix together and split the mix between the 2 breast
  6. roll and tie tight. then place in soft boiling water for about 10 min - place in cooler for 30 min.
  7. duck cracklin - place skin on sheet pan. sprinkle oil, salt and pepper over skin. - bake at 400 for 15 min. remove from pan and let cool
  8. remove duck breast from cooler and remove plastic wrap
  9. saute duck roll over med heat with a few tb of butter and a pinch of salt and pepper for about 8/10 min.
  10. let stand on cutting board for a few min before slicing.
  11. to plate slice how ever thick or thin to your needs. break up duck skins and use as garnish

Trim the duck breasts of all sinew and skin and veins, then put them between two pieces of wax paper. Gently pound the thicker end of the breast with a meat mallet or empty wine bottle until it is about the same thickness as the skinny end of the breast. Peel and chop the potatoes into large pieces. A roulade is a French dish in which a flat piece of meat is rolled around a filling and then bound and roasted. We had just received a shipment of duck from D'Artagnan so we decided on one of their Moulard duck breasts for tonight's meal.

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