Duck and Asparagus Roulades
- Preparation : 30 minutes
- Cooking : 40 minutes
- Portions : 6
- 3 Brome Lake duck breasts
- 2 cans (284 ml each) of concentrated cream of asparagus (gluten free if necessary)
- 170 ml (2⁄3 cup) hot water
- 24–36 asparagus spears trimmed and blanched for 2 minutes
- Sea salt and ground black pepper
- Herbes de Provence seasoning
- 30 ml (2 tbsp.) olive oil
- 227 g (1/2 pound) white mushrooms brushed and sliced
- 1 small yellow onion chopped
- 250 ml (1 cup) white wine
Remove the skin from the duck breasts and cut each one in two cutlets of the same thickness. Put cutlets between two parchment sheets; flatten gently with a mallet and reserve.
In a rectangular baking dish, pour the cream of asparagus, use a whisk while adding the water to blend in the cream and reserve.
Preheat oven to 190 °C (375 °F). Place 4 to 6 asparagus spears at one end of a duck cutlet and roll. Prepare the other roulades the same way, tying each one with kitchen twine to secure. Season to taste with salt, pepper and Herbes de Provence, and set aside on a large plate.
Add half the olive oil to a large pan to sauté the mushrooms and onions for 5 minutes, stirring often. Remove the vegetables from the pan, add the rest of the olive oil and brown the roulades for 5 to 6 minutes, turning them a few times. Remove the roulades from the pan and reserve.
Deglaze the pan with the white wine, scraping any brown bits from the bottom with a wooden spoon. Reduce by half and pour the reduction in the dish with the cream of asparagus. Whisk the sauce to mix well and incorporate the vegetables and roulades. Sprinkle with pepper, and cook in the oven for 20 minutes.
Take baking dish out of the oven, cut strings from roulades and place on plates, spoon cooking sauce over and serve with brown rice.
Recipe from Nicolas Vallée, professional chef
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An easy to make recipes that can be prepared ahead of time and cooked at the last minute.