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Duck Roulade with Cherries - Chef Ashlie Dias

Duck Roulade with Cherries

by cashlieadmin

Duck Roulade with Cherries

Print
Serves: 10
Nutrition facts: 200 calories 20 grams fat
Rating: 5/5
( 1 voted )

Ingredients

  • whole Duck 3 kg
  • Chicken & Duck minced 700 gm
  • chopped Onions sauteed 100 gm
  • cream 100 ml
  • truffle puree 10 gm
  • Cognac 30 ml
  • Salt to taste
  • Crushed black pepper to taste
  • cherry sauce
  • sour cherries 200 gm
  • sugar 75 gm
  • red wine 150 gm
  • Honey 30 gm
  • Rosemary sprig 2 gm
  • Red wine vinegar 15 ml
  • mustard dijon 15 gm
  • Salt to taste
  • Crushed black pepper to taste
  • butter 30 gm
  • Polenta or Mashed potato as an accompaniment

Instructions

method

  1. Debone the whole Duck keeping the skin intact from the back side .
  2. flatten the breast and the legs , some of the excess meat can be added to be minced , season the bird well.
  3. add sauteed onions, truffle cream and cognac and mix well. Set aside
  4. Open up the duck skin side down , spread the poultry mix .and then roll it like a roulade
  5. Roll it with Plastic Wrap , atleast 3-4 times , then in aluminium foil and tighten the roll
  6. put it in a Roasting pan with hot stock or water , an roast in an oven covered for 70 minutes , till done
  7. internal temperature has to be 68 C
  8. Rest for atleast 30 mins , then slice as needed
  9. In a sauce pan add sugar and caramelise it add red wine , rosemary , simmer ,
  10. Remove the rosemary sprig , add mustard, honey mix well,
  11. lastly add cherries , seasoning , reduce and soft butter , whisk well, take off heat.
  12. serve with polenta or Mashed potato

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