Duck Roulades with Simple Herb Sauce

[Colorado Rick]

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.

[Monie]

Mmm....sounds good! Now, I just need some ducks!

[Colorado Cheri]

That really sounds good. I agree with Monie, we need to get some ducks to try the receipt.