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.