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Duck Roulades With Simple Herb Sauce

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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


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