Cooking time

Cheese and Pâté Duck Rollups

  • Preparation : 45 minutes
  • Cooking : 10 minutes
  • Portions : 4-6
roulades canard


  • 4 duck breasts
  • 2 80g jars of liver pâté or duck rillettes
  • Fine mustard of your choice
  • 8 large slices of Provolone or Havarti cheese
  • Fresh chives, finely chopped
  • Raisins
  • Salt and pepper
  • Anise seeds
  • 30 ml (2 tbsp) grape seed oil or duck fat
  • Onion confit or jam


  1. Remove the skin from the top of the breasts, then butterfly the breasts starting with the less straight side, to make large rectangular cutlets. Proceed delicately, cutting each one evenly through the centre of the thickness. Place the four cutlets between two sheets of parchment paper and flatten slightly to increase the size and even out the thickness.

  2. Brush with the mustard, then cover each one with two slices of cheese, leaving a small, unbroken border along the edge.

  3. Spread one quarter of the pâté on the end of one of the longer sides of the cutlet. Sprinkle some chives and raisins on top. Fold the sides over the toppings and roll each cutlet. Seal with string and season with salt, pepper and anise seeds.

  4. At this point, either cover the duck rollups and refrigerate for up to two days, or continue with the next step of the recipe.

  5. Preheat a skillet on medium-high heat and add duck fat to the pan. Add the rollups and cook for 8-10 minutes, turning several times.

  6. Remove the rollups from the pan and slice each one diagonally into three pieces. Serve immediately (2-3 pieces/person) on the onion confit. Serve with potatoes sautéed in duck fat and steamed green and yellow beans.

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