Wild Mushroom Stuffed Smoked Duck Breast Roulade

Winner, 2001 Duck Recipe Contest, Chef Timothy Lavin

Serving Size {6 Servings}


6- 5-6 oz Maple Leaf Farms Boneless Duck Breasts


1 1/2 Gallon Warm Water

6 oz Madeira

12 oz Salt

6 oz Light Brown Sugar

3 Fresh Bay Leaves

1 Teaspoon Fresh Thyme


2 oz Butter

2 oz Shallots, minced

1 Portobello Mushroom Cap, diced

6 Shiitake Mushrooms, stems removed, thinly sliced

6 Porcini Mushrooms, stems removed, thinly sliced

1 Clove Garlic, minced

1 Teaspoon Fresh Thyme

As Needed Salt, Pepper


1 Cup Each Water, Sugar

1 Cup Balsamic Vinegar

4 Fresh or Dried Black Figs, halved


2 Whole Leeks, julienne, fried

As Needed Orange Peel Curls


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1. Remove tenders from duck breasts, trim fat, pound to 1/4 in.

Brine: 2. Combine brine ingredients. Inject each duck breast with 10 to 12 percent brine. 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. Cure in refrigerator for 12 hours.

3. Rinse duck breasts with cold water; soak in cold water for 1 hour. Dry breasts; refrigerate uncovered for 8 hours.

Duxelle: 4. Saute shallots in butter. Add mushrooms. When mushrooms are tender, add garlic, thyme, salt and pepper. Remove from heat; cool.

5. Spread duxelle evenly on each breast. Roll up and use toothpicks to hold in place.

6. 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. 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: 7. 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: 8. Divide fried leeks evenly among 6 plates. Remove toothpicks from duck breasts; slice on the bias, approximately 1/4 to 1/2-inch thick. Place duck slices on bed of leeks; nappe with gastrique. Garnish with orange peel curls.

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