Duck and Bacon Roulade

with Chestnuts and Apple

Duck and Bacon Roulade



4 Duck Breasts, skin off
12 Strips of Bacon, thick cut 

1 Golden delicious apple 

1/2 C Chestnuts, chopped 

1/4 C Thyme, chopped 

Salt and Pepper to taste


To prepare the duck, first butterfly the breast, or have your butcher butterfly them for you. Salt and pepper the inside of the breast. Peel and core the apple. Cut into matchsticks. Divide the apples, chestnuts, and thyme amongst the 4 breasts. Roll the duck breast up as tight as you can. Next lay out 3 strips of bacon next to each other. Place a duck breast seam side down on one end of the bacon. Roll up and seal with toothpicks. Repeat with remaining breasts. To cook, preheat the oven to 400 degrees. Heat a pan over medium heat, and sear the roulades on all 4 sides, getting the bacon browned and slightly crispy. Then place in the oven and bake until they reach an internal temperature of 145 degrees. Allow to rest for 10 minutes before slicing and serving.



3 C Chicken Stock
1 C Beef Stock

1 Carrot, chopped

1/2 C Onion, diced

1 pound Mixed Mushrooms, sliced

1/4 C Merlot

Olive oil for frying


To make the sauce, heat a pan over medium heat. Add olive oil and sauté the mushrooms until nicely browned, about 10 minutes. Remove the mushrooms and add the carrot and onion to the pan. Saute these until the onion starts to turn translucent, and the carrot starts to brown. About 10 minutes. Pour in the merlot and cook for 1 minute. Next add the chicken and beef stocks. Bring to a boil and reduce until about 1 cup remains. Add the cooked mushrooms to the sauce, and season with salt and pepper. Serve over sliced duck roulades.

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