The Crispy Duck Roulade with Fig & Balsamic Core

## **The Crispy Duck Roulade with Fig & Balsamic Core**

*Prep time: 45 mins | Cook time: 35 mins*

### **1. The Components**

* **2 Large Duck Breasts** (Skin-on)

* **The Filling:** 4 dried figs (finely chopped), 1 tbsp shallot (minced), 1 tsp fresh thyme, and 2 tbsp toasted pine nuts.

* **The Binder:** 1 tsp Dijon mustard and a splash of balsamic glaze.

* **Aromatics:** 2 sprigs rosemary, 2 cloves garlic, and 1 tbsp butter for basting.

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### **2. The Method**

#### **The Preparation (The "Butterfly")**

1. **Flatten:** Place the duck breast skin-side down. Using a sharp knife, "butterfly" the meat by slicing horizontally through the thickest part (without cutting all the way through) and opening it like a book.

2. **Tenderize:** Place plastic wrap over the meat and lightly pound it with a meat mallet until it is an even thickness (about ½ inch).

3. **Score the Skin:** Flip it over and lightly score the skin in a diamond pattern. **Do not cut into the meat.** This allows the fat to render and the skin to crisp.

#### **The Roll**

1. **Season & Fill:** Flip back to the meat side. Season with salt and pepper. Spread a thin layer of the fig/shallot/pine nut mixture over the meat, leaving a small border at the edges.

2. **The Roulade:** Roll the breast tightly. Use butcher’s twine to tie the roll at 1-inch intervals. This ensures it holds its shape and cooks evenly.

#### **The Sear & Roast**

1. **Cold Pan Start:** Place the roulade in a cold skillet, seam-side up (skin-side down). Turn heat to medium.

2. **Render:** Let the duck fat melt away slowly. As the skin turns golden and crisp (about 8–10 minutes), rotate the roll to sear all sides of the skin.

3. **The Finish:** Transfer the skillet to a preheated oven at **375°F (190°C)** for 8–12 minutes until the internal temperature reaches **135°F (57°C)** for a perfect medium-pink.

4. **Baste:** In the last 2 minutes, add butter, garlic, and rosemary to the pan, spooning the foaming fat over the roulade.

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### **3. Plating Art**

* **The Rest:** Let the duck rest for at least 8 minutes before removing the twine. This is crucial; otherwise, the "juicy center" will run out onto the board.

* **The Slice:** Use a very sharp carving knife to cut 1-inch thick medallions.

* **The Backdrop:** Swipe a **Parsnip Puree** or a **Blackberry Gastrique** across a dark plate.

* **The Accent:** Place three medallions overlapping slightly. Garnish with a sprig of micro-thyme and a few flakes of smoked salt.

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### **Chef's Tip for "Bold Elegance"**

> If the duck skin isn't "glass-shattering" crisp after resting, give the medallions a 30-second flash-sear on their sides in the hot duck fat right before the final plate-up.