Tweet

Recipe for Serving 4

Note: the original recipe is for serving 6

Roulade of Duck

1 whole duck breast (10 oz)
kosher salt and freshly ground black pepper
1/4 tsp ground allspice
2 large outer leaves savoy cabbage

Creamed Corn
4 medium ears corn, shucked
3 tbsp unsalted butter
kosher salt and freshly ground black pepper

Morel Mushroom Sauce
0.5 oz dried morel mushrooms, soaked and hydrated
2 tbsp unsalted butter

1/2 cup Quick Duck sauce (made from BBQ duck bones and veal stock)
1 tsp finely minced shallot
1 tsp finely minced chives
1 tsp finely minced Italian parsley
1 tbsp Brunoise
kosher salt and freshly ground black pepper