Duck Spinach Roulade

This recipe is part of the One BIG Recipe: Dinner Duck Party

Servings: 4

Ease of Preparation: Medium

Ingredients

• Onion Petals:

  • 1 tablespoon (15 ml) vegetable oil
  • 2 onions, quartered
  • 2 tablespoons (30 ml) butter
  • Salt and pepper
  • 1 cup (240 ml) chicken stock

• Duck Roulade:

  • 4 duck breasts, fat removed and reserved, breasts butterflied
  • Salt and pepper
  • 4 cups (950 ml) cooked spinach
  • Onion Petals
  • ½ cup (120 ml) fresh cranberries, halved
  • 24 slices prosciutto
  • ¼ cup (60 ml) vegetable oil

Method

• For the Onion Petals:

  • Preheat the oven to 350 F (175 C).
  • In a medium saucepan over high heat, warm the oil. Carefully place the onions in the pan, cut side down. Cook until golden brown, 2-3 minutes per side.
  • Add the butter and continue to cook the onions for another 4-5 minutes, turning the onions to cook evenly.
  • Season with salt and pepper, add the stock, and transfer the pan to the oven for 20 minutes.
  • Allow the onions to cool in the liquid. Once cool, remove and separate into petals. Reserve until needed.

• For the Duck Roulade:

  • Working with 1 duck breast at a time, spread the butterflied breast out on a work surface. Season with salt and pepper.
  • Layer some of the cooked spinach in a line along the centre of the breast. Top this with a line of slightly overlapped Onion Petals, followed by a line of cranberries. Fold the duck meat over itself to form a roll.
  • Place 3-4 overlapping slices of prosciutto on the work surface. Place the folded duck onto the prosciutto and roll as tightly as possible, covering as much of the duck as possible. Repeat with the remaining duck breasts.
  • Preheat the oven to 375 F (190 C).
  • Add the oil to a large, ovenproof sauté pan over medium heat. Once hot, add the rolled duck breasts and cook until the prosciutto has crisped and rendered its fat, 2-3 minutes per side.
  • Carefully drain off most of the fat from the pan and transfer to the oven to finish cooking, 12-15 minutes.
  • Allow the duck to rest for 8-10 minutes before slicing.
  • Slice into medallions and serve immediately.