Roulade of Duck Breast with Duxelles, Red Wine Reduction and Glazed Carrots

Yesterday was a busy day. I was in the kitchen non-stop from 11:30AM to about 6PM. Here's what all went down.

1) Made the gumbo for lunch (posted yesterday)
2) Made two loaves of Honey-Wheat Bread
3) Made a Shellfish stock out of leftover prawn shells
4) Made the duxelles for this dish
5) Made the marinade for the duck, and marinated the duck
6) Made the red wine reduction for this dish
7) Made the glazed carrots
8) Cleaned out the freezer of unwanted crap

I am exhausted, but we had a good food day.

This is inspired by some of the techniques learned at the school over the past week. You're likely to see a good bit of that in the coming days, as I borrow what I learned from being at school.

This was tasty, richly flavored and light. A perfect light dinner. Be SURE to use a temperature probe for the duck (60C is fine). I lucked into checking it at just the right time and saved it from being overcooked.

4 duck breasts, boneless and skinless
salt and pepper

MARINADE
50 milliliters dry red wine
20 milliliters chicken stock
20 milliliters balsamic vinegar
1 teaspoon juniper berries, cracked
1 bay leaf
30 g shallot, diced

DUCK MOUSSELINE
reserved duck tenderloins
2 egg white
30 milliliters double (heavy) cream

DUXELLES
30 milliliters chicken stock
10 g butter
2 shallot, minced
1 clove garlic, minced
250 g button mushrooms, sliced
salt and black pepper
30 milliliters Marsala
2 teaspoons thyme

RED WINE REDUCTION
1 tablespoon vegetable oil
2 shallot, minced
1 clove garlic, minced
400 milliliters red wine
1.2 liters duck stock
salt and black pepper
knob butter
thyme, to taste

GLAZED CARROTS
2 large carrot, cut in batons
vegetable broth or water, to cover
1 tablespoon honey
1 knob butter
salt and black pepper

DUCK
Trim the duck breasts and remove the tenderloins. Dice the tenderloins and keep refrigerated. Pound the breasts out into 1/4" thick pieces.

Combine the duck marinade ingredients in a shallow bowl. Add the duck breasts and marinate, refrigerated, for 1 hour.

While the duck is marinating, make a mousseline forcemeat as follows: Place the diced duck tenderloins, egg whites, and cream in a food processor and process to form a paste. Add the chilled duxelles and pulse to combine into a rough paste. Keep chilled. You may need to strain out some of the liquid to firm up the duxelles mousseline.

Remove the duck breasts from the marinade and fill with a tablespoon or so of duxelle mixture. Roll the duck breast up to contain the filling. Wrap tightly in cling film to set the shape and chill until needed, at least 30 minutes or so.

Bake the duck in a 350°F/ 175C oven to an internal temperature of 165F. Rest 10 minutes.

REDUCTION
Heat the oil in a large saucepan. Add the shallots and garlic and sweat down until translucent. Add the red wine and bring to a rapid boil. Continue boiling until the red wine has almost evaporated completely, and is a syrupy glaze.

Add the duck stock and bring to a vigorous boil. Reduce down to a sauce consistency. Remove from the heat, add the butter and swirl until melted. Season to taste with salt, pepper and thyme. Keep warm.

CARROTS
Put the carrots, honey, butter and salt and pepper in a small saucepan with enough room to lay the carrots out in a single layer. Cover with water or stock.

Bring to a rapid simmer and allow the carrots to cook and the liquid to reduce down to a glaze. Toss the carrots to coat.

FINISH
Unwrap the duck and sear off in a hot pan to color the outside. Carve the duck into slices and lay them on the plate. Arrange the glazed carrots and drizzle the sauce over.