Ingredients Jump to Instructions ↓

  1. 1.00 tablespoon chopped shallots

  2. 1.00 teaspoon minced garlic

  3. 1.00 teaspoon chopped fresh tarragon

  4. 1.00 teaspoon chopped fresh basil

  5. 2.00 teaspoon bayou blast; seenote

  6. 4.00 boneless; skinless duck breast halv

  7. 12.00 slice bacon

  8. 1.00 teaspoon salt

  9. 1 freshly-ground pepper

  10. 4.00 teaspoon chopped unroasted pistachio nuts

  11. 1/2 avocado; peeled, pitted, cut 1 ; in

  12. 8 vertical slices

  13. 1 simple herb sauce; seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the “Bayou Blast - {Emeril’s 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 ¼-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 ¼ 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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

  2. -12-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000


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