Cooking time

Smoked duck breast in a cucumber roulade, avocado and wild berries

  • Preparation : 4 minutes
  • Cooking : 15 minutes
  • Portions : 2

Ingredients

  • 1 Brome lake Ducks naturally smoked and cooked boneless duck breast
  • 6 dried figs cut in half
  • 1 avocado
  • 15 ml (1 tbsp.) finely chopped fresh basil leaves
  • 15 ml (1 tbsp.) coarsely chopped fresh parsley
  • 15 ml (1 tbsp.) minced fresh green onions
  • 15 ml (1 tbsp.) freshly squeezed lemon juice
  • 15 ml (1 tbsp.) extra virgin olive oil
  • 5 ml (1 teaspoon) chopped fresh ginger
  • Himalayan salt to taste
  • 5 ml (1 teaspoon) crushed chili
  • ½ cup (125 ml) wild berries
  • 1 English cucumber, thinly sliced with a mandolin or a vegetable peeler
  • Microgreens (optional)

Preparation

  1. Preheat the barbecue on high intensity.

  2. In a bowl, combine the avocado, basil, parsley, onions, lemon, olive oil, ginger, salt, chilli and wild berries with a fork until a smooth spread consistency. Set aside.

  3. Place the smoked duck breast and the figs on the barbecue grill and reheat them for 2 minutes (this step is optional).

  4. Spread a layer of the mixture on each long cucumber slice. Set aside.

  5. Slice the smoked breast into thin slices. Spread 3 to 4 slices over the mixture.

  6. Roll and secure each roll with a decorative toothpick.

  7. Garnish with figs and your favorite microgreens if desired.

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