Name: Duck Roulades with Simple Herb Sauce
Ingredients: 1 tb Chopped shallots; 1 ts Minced garlic; 1 ts Chopped fresh tarragon; 1 ts Chopped fresh basil; 2 ts Bayou Blast; see * Note; 4 Boneless; skinless duck breast halves; 12 sl Bacon; 1 ts Salt; Freshly-ground pepper; 4 ts Chopped unroasted pistachio nuts; 1/2 Avocado; peeled, pitted, cut; ; in 8 vertical slices; Simple Herb Sauce; see * Note

“Rejoice in the Lord always, and again I say, Rejoice” (Phi 4:4). All our joy must terminate in God; and our thoughts of God must be delightful thoughts. Delight thyself in the Lord (Psm. 37:4)… Observe, it is our duty and privilege to rejoice in God, and to rejoice in Him always; at all times, in all conditions; even when we suffer for Him, or are afflicted by Him. We must not think the worse of Him or of His ways for the hardships we meet with in His service. There is enough in God to furnish us with matter of joy in the worst circumstance on earth… Joy in God is a duty of great consequence in the Christian life; and Christians need to be again and again called to it.

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Grains		Essnce04	4	servings

INGREDIENTS

1	tb	Chopped shallots
1	ts	Minced garlic
1	ts	Chopped fresh tarragon
1	ts	Chopped fresh basil
2	ts	Bayou Blast; see * Note
4		Boneless; skinless duck breast halves
12	sl	Bacon
1	ts	Salt
		Freshly-ground pepper
4	ts	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 - {Emeril.s 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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