Duck Roulade

Name: Duck Roulade
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large duck breast with skin; 6 oz Port Salute; 2 tbsp rosemary; 2 tbsp roasted garlic; 2 tsp smoked salt; 1 1/2 tsp pepper; 4 tbsp sundried tomato; 1 pinch salt; 1 pinch pepper; 2 duck skin; 1 oz olive oil

Jose Hernandez @cook_2992442

Key West, Florida

Duck Roulade with Port salute, roasted garlic, rosemary and sundried tomatoes. served with duck cracklin

Jose Hernandez @cook_2992442

Key West, Florida

Duck Roulade with Port salute, roasted garlic, rosemary and sundried tomatoes. served with duck cracklin

Saved

Ingredients

1 hour 30 mins

4 servings

Duck Roulade
2 largeduck breast with skin
6 ozPort Salute
2 tbsprosemary
2 tbsproasted garlic
2 tspsmoked salt
1 1/2 tsppepper
4 tbspsundried tomato
Duck cracklin
1 pinchsalt
1 pinchpepper
2duck skin
1 ozolive oil

Saved

Steps

1 hour 30 mins

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