Recipes > Appetizers > Wild Mushroom Stuffed Smoked Duck Breast Roulade

Wild Mushroom Stuffed Smoked Duck Breast Roulade

Wild mushroom stuffed smoked duck breast roulade

Winner, 2001 Duck Recipe Contest, Chef Timothy Lavin

Ingredients

Brine

  • 1

    1 1/2 Gallon Warm Water
  • 2

    6 oz Madeira
  • 3

    12 oz Salt
  • 4

    6 oz Light Brown Sugar
  • 5

    3 Fresh Bay Leaves
  • 6

    1 Teaspoon Fresh Thyme

Duxelle

  • 1

    2 oz Butter
  • 2

    2 oz Shallots, minced
  • 3

    1 Portobello Mushroom Cap, diced
  • 4

    6 Shiitake Mushrooms, stems removed, thinly sliced
  • 5

    6 Porcini Mushrooms, stems removed, thinly sliced
  • 6

    1 Clove Garlic, minced
  • 7

    1 Teaspoon Fresh Thyme
  • 8

    As Needed Salt, Pepper

Gastrique

  • 1

    1 Cup Each Water, Sugar
  • 2

    1 Cup Balsamic Vinegar
  • 3

    4 Fresh or Dried Black Figs, halved

Garnish

  • 1

    2 Whole Leeks, julienne, fried
  • 2

    As Needed Orange Peel Curls

Directions

  • 1

    Remove tenders from duck breasts, trim fat, pound to 1/4 in.

Brine

  • 1

    Combine brine ingredients. Inject each duck breast with 10 to 12 percent brine.

  • 2

    Place breasts in a deep stainless steel container; pour remaining brine over top. Place a plate on top in order to keep duck submerged; cover with plastic wrap.
  • 3

    Cure in refrigerator for 12 hours.
  • 4

    Rinse duck breasts with cold water; soak in cold water for 1 hour. Dry breasts; refrigerate uncovered for 8 hours.

Duxelle

  • 1

    Saute shallots in butter. Add mushrooms. When mushrooms are tender, add garlic, thyme, salt and pepper. Remove from heat; cool.
  • 2

    Spread duxelle evenly on each breast. Roll up and use toothpicks to hold in place.
  • 3

    Place 2 to 4 oz. of damp sawdust in a 4-inch tall foil pan. Make four foil balls. Place them in each corner of the pan. Top balls with a wire rack. Ignite sawdust.

  • 4

    Place duck breasts on wire rack; cover. Place pan on bottom rack in 185°F oven. Smoke breasts to an internal temperature of 165°F about 2-1/2 to 3 hours

Gastrique

  • 1

    Place water and sugar in saucepan. Caramelize sugar over medium-high to high heat being careful not to burn. Add vinegar slowly. Add figs. Reduce to nappe consistency.

To Serve

  • 1

    Divide fried leeks evenly among 6 plates. Remove toothpicks from duck breasts; slice on the bias, approximately 1/4 to 1/2-inch thick.

  • 2

    Place duck slices on bed of leeks; nappe with gastrique. Garnish with orange peel curls.
Ready Time: 4 Hours
Servings: 6 Servings