Duck Roulades With Simple Herb Sauce

We teach our children about the world and the Bible. We teach them that the world is bad (1 Jn. 2:15). And we teach them that the Bible is good (Pr. 16:20). That is true, but our children are rarely taught (guided) as to how the two intersect with each other. The result is that they will either be seduced by the world or they will be cocooned from the world. Both are useless to Jesus. The desired biblical mindset is when Christians reject the influence of the world (see it for the deceptive garbage that it is), but desire to love and influence those trapped the world.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Essnce04	4	Servings

INGREDIENTS

1	T	Chopped shallots
1	t	Minced garlic
1	t	Chopped fresh tarragon
1	t	Chopped fresh basil
2	t	Bayou Blast, see * Note
4		Boneless, skinless duck
		breast halves
12		Bacon
1	t	Salt
		Freshly-ground pepper
4	t	Chopped unroasted pistachio
		nuts
1/2		Avocado, peeled pitted cut
		in 8 vertical slices
		Simple Herb Sauce, see *
		Note

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning} and Simple Herb
Sauce recipes which are included in this collection.  Preheat oven to
400 degrees. In a small bowl prepare a dry marinade by  combining
shallots, garlic, tarragon, basil and Bayou Blast. With a  meat mallet
evenly pound each duck breast between 2 sheets of plastic  wrap until
1/4-inch thick. Rub both sides of each breast with dry  marinade. On
work surface lay 3 slices of the bacon vertically and  top with 1 duck
breast, so longest side faces you. Season breast with  1/4 teaspoon of
the salt, 2 turns of pepper and 1 teaspoon of the  pistachios. Arrange
2 avocado slices horizontally on top. Lifting  side nearest you, firmly
roll up roulade until bacon overlaps; secure  with bacon and place on
baking sheet. Repeat to make remaining  roulades. Bake roulades until
bacon browns and crisps and duck meat  is tender, about 30 minutes. Use
a sharp knife to trim off ends of  roulades, slice each into 4 pieces
and serve with Simple Herb Sauce  This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  03-12-1997  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 305 Calories From Fat: 115 Total Fat: 13g Cholesterol: 154.7mg Sodium: 698.1mg Potassium: 365mg Carbohydrates: 3g Fiber: 1.8g Sugar: <1g Protein: 42.1g