Muscovy Duck Roulade with Smoked Mozzarella and Roasted Garlic

D'Artagnan chef bio | Yield: Serves 6
Making a roulade is not complicated, as this duck breast recipe from game expert Tony Caggiano proves. There’s delicious, smoky, cheesy goodness inside, paired with the earthly flavors of sage, and the nutty sweetness of roasted garlic, all wrapped up in an easy-to-make entree.
Muscovy Duck Roulade with Smoked Mozzarella and Roasted Garlic

Ingredients

  • 6 Muscovy duck breasts
  • 1 bulb roasted garlic (see below)
  • 12 large, fresh sage leaves
  • ½ lb smoked mozzarella, shredded
  • sea salt
  • fresh ground black pepper
  • 1 cup red wine

Roasted Garlic Ingredients

  • 1 large head garlic
  • olive oil
  • sea salt
  • fresh ground black pepper

Preparation

  1. Preheat oven to 400 degrees.
  2. Lay duck breasts skin side down and butterfly them open. Cut to approximately ¼ inch thick, and as even as possible. This may take some practice, but the more uniform the meat, the better the final product will be. If you have some trouble, don’t worry, as it will still be delicious in the end. Once butterflied, and laid out, sprinkle the meat liberally with salt and fresh ground pepper.
  3. On ⅓ to ½ of the breast, on the end farthest from the skin edge, spread at least 2 of the smoked garlic cloves onto the meat. The cloves should be soft and spread easily.
  4. Place 2 to 3 fresh sage leaves on top of the breast, to the farthest end from the skin edge. The idea is for these to wind up in the very center of the rolled breasts.
  5. Once again, on ⅓ to ½ of the breast, spread a layer of the smoked mozzarella. The cheese layer should be consistent, but thin enough that to roll the breast up tightly. You also want to make sure that the last inch or so of the breast is clear of garlic and cheese so that when you roll it up you wind up the stuffing is sealed within the roulade.
  6. Roll the breasts up, towards the skin-on end. Roll tightly. Once rolled, pull the skin slightly from the meat, if needed, to have it cover as much of the meat roll as possible.
  7. Using butchers twine, tie the roulade tightly, in at least 3 places. Place a cast-iron pan on medium-high heat, and place the roulades in the cold pan.
  8. As the pan begins to heat, the skin on the breasts will begin to render their fat and juices. Continue to sear the breasts, turning until all sides are browned, and starting to crisp a bit.
  9. Briefly remove the roulades from the pan, and drain the juices into a bowl, and reserve.
  10. Place a meat thermometer into the center of one of the duck breasts. Place the breasts back in the pan, and place them in the oven.
  11. Cook the duck until the internal temperature hits 140 degrees.
  12. While the duck is in the oven, strain any solid bits from the reserved bowl of juice and add to a saucepan over medium heat. Add the wine, and a couple of the fresh sage leaves and bring to a simmer. Continue simmering until the alcohol burns off and the sauce begins to thicken just a bit. Add salt and pepper to taste.
  13. When the roulades reach temperature, remove from oven and let rest for 5 minutes. Place a roulade on the plate, and drizzle with a few tablespoons of the wine sauce (or more, to taste).
  14. Roasted Garlic Instructions

  15. Preheat oven to 400 degrees.
  16. Remove most of the loose, papery outside of the garlic, leaving just a layer or two over the individual cloves.
  17. Slice off the top of the head of garlic. Drizzle garlic head liberally with oil and season with salt and pepper.
  18. Wrap in foil and place in a shallow pan. Roast until golden and soft, 40 minutes.
  19. Let cool then squeeze out garlic cloves and use on anything!