Wild Mushroom Stuffed Smoked Duck Breast Roulade
Winner, 2001 Duck Recipe Contest, Chef Timothy Lavin
Ingredients
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1
6- 5-6 oz Maple Leaf Farms Boneless Duck Breasts
Brine
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1
1 1/2 Gallon Warm Water
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2
6 oz Madeira
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3
12 oz Salt
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4
6 oz Light Brown Sugar
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5
3 Fresh Bay Leaves
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6
1 Teaspoon Fresh Thyme
Duxelle
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1
2 oz Butter
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2
2 oz Shallots, minced
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3
1 Portobello Mushroom Cap, diced
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4
6 Shiitake Mushrooms, stems removed, thinly sliced
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5
6 Porcini Mushrooms, stems removed, thinly sliced
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6
1 Clove Garlic, minced
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7
1 Teaspoon Fresh Thyme
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8
As Needed Salt, Pepper
Gastrique
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1
1 Cup Each Water, Sugar
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2
1 Cup Balsamic Vinegar
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3
4 Fresh or Dried Black Figs, halved
Garnish
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1
2 Whole Leeks, julienne, fried
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2
As Needed Orange Peel Curls
Directions
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1
Remove tenders from duck breasts, trim fat, pound to 1/4 in.
Brine
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1
Combine brine ingredients. Inject each duck breast with 10 to 12 percent brine.
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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.
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3
Cure in refrigerator for 12 hours.
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4
Rinse duck breasts with cold water; soak in cold water for 1 hour. Dry breasts; refrigerate uncovered for 8 hours.
Duxelle
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1
Saute shallots in butter. Add mushrooms. When mushrooms are tender, add garlic, thyme, salt and pepper. Remove from heat; cool.
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2
Spread duxelle evenly on each breast. Roll up and use toothpicks to hold in place.
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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.
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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
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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
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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.
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2
Place duck slices on bed of leeks; nappe with gastrique. Garnish with orange peel curls.