Duck Roulades with Simple Herb Sauce

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Duck Roulades with Simple Herb Sauce Ingredients

1 tb Chopped shallots	1 ts Salt
1 ts Minced garlic	Freshly-ground pepper
1 ts Chopped fresh tarragon	4 ts Chopped unroasted pistachio
1 ts Chopped fresh basil	1/2 Avocado; peeled, pitted, cut
2 ts Bayou Blast; see * Note	; in 8 vertical slices
4 Boneless; skinless duck	Simple Herb Sauce; see *
12 sl Bacon

Instructions for Duck Roulades with Simple Herb Sauce

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? and ?Simple Herb Sauce? recipes which are included in this collection. Preheat oven to 400 degrees. In a small bowl prepare a dry marinade by combining shallots, garlic, tarragon, basil and Bayou Blast. With a meat mallet evenly pound each duck breast between 2 sheets of plastic wrap until 1/4-inch thick. Rub both sides of each breast with dry marinade. On work surface lay 3 slices of the bacon vertically and top with 1 duck breast, so longest side faces you. Season breast with 1/4 teaspoon of the salt, 2 turns of pepper and 1 teaspoon of the pistachios. Arrange 2 avocado slices horizontally on top. Lifting side nearest you, firmly roll up roulade until bacon overlaps; secure with bacon and place on baking sheet. Repeat to make remaining roulades. Bake roulades until bacon browns and crisps and duck meat is tender, about 30 minutes. Use a sharp knife to trim off ends of roulades, slice each into 4 pieces and serve with Simple Herb Sauce This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: DuckCuisine: Uncategorized

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