SUBSCRIBE TODAY

Grilled Duck Roulade with Sundried Tomatoes

STORY BY
PHOTOGRAPHY BY

Grilled Duck Roulade with Sundried Tomatoes

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe by CHEF ANGELIA HIGHSMITH

Featured Chef from the June/July 18 issue.

INGREDIENTS
(Serves 4)

  • 4 duck breasts
  • Sundried tomatoes in oil, julienned
  • Salt and pepper, to taste
  • Blackberry Chipotle Barbecue Sauce (recipe following)

TO PREPARE:

    1. Pound each duck breast out to about 1/8-inch thick, and season each with salt and pepper.
    2. Place a generous amount of sundried tomatoes along one side of each breast. Roll up the duck breast, securing each with at least two toothpicks.
    3. Take the tomato oil and rub onto outside of the duck breasts.
    4. Grill until duck is medium rare over medium-high heat.

FOR THE BLACKBERRY CHIPOTLE BARBECUE SAUCE
(Yields approximately 5 cups)

  • 3 cups ketchup
  • 2/3 cup apple cider vinegar
  • 6 tablespoons Worcestershire
  • 1/2 cup molasses
  • 1/2 cup honey
  • 7 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1/4 teaspoon liquid smoke
  • 1/4 cup blackberry juice
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground chipotle pepper

TO PREPARE Blackberry chipotle barbecuE SAUCE:

    1. Place all ingredients in a saucepan. Bring to a simmer on medium low heat, and cook for at least 30 minutes. Serve sauce on the side next to the duck.In a small saucepan, whisk together soy sauce, honey, and chili garlic paste. Let simmer over low heat to thicken about 10 minutes. Set aside.

Chef’s Note: If you prefer a standard barbecue sauce for this or other dishes, simply leave out the last four ingredients of the barbecue sauce.

Grilled Duck Roulade with Sundried Tomatoes This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
FILED IN:
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

Grilled Duck Roulade with Sundried Tomatoes

Recipe by CHEF ANGELIA HIGHSMITH

Featured Chef from the June/July 18 issue.

INGREDIENTS
(Serves 4)

  • 4 duck breasts
  • Sundried tomatoes in oil, julienned
  • Salt and pepper, to taste
  • Blackberry Chipotle Barbecue Sauce (recipe following)

TO PREPARE:

    1. Pound each duck breast out to about 1/8-inch thick, and season each with salt and pepper.
    2. Place a generous amount of sundried tomatoes along one side of each breast. Roll up the duck breast, securing each with at least two toothpicks.
    3. Take the tomato oil and rub onto outside of the duck breasts.
    4. Grill until duck is medium rare over medium-high heat.

FOR THE BLACKBERRY CHIPOTLE BARBECUE SAUCE
(Yields approximately 5 cups)

  • 3 cups ketchup
  • 2/3 cup apple cider vinegar
  • 6 tablespoons Worcestershire
  • 1/2 cup molasses
  • 1/2 cup honey
  • 7 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1/4 teaspoon liquid smoke
  • 1/4 cup blackberry juice
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground chipotle pepper

TO PREPARE Blackberry chipotle barbecuE SAUCE:

    1. Place all ingredients in a saucepan. Bring to a simmer on medium low heat, and cook for at least 30 minutes. Serve sauce on the side next to the duck.In a small saucepan, whisk together soy sauce, honey, and chili garlic paste. Let simmer over low heat to thicken about 10 minutes. Set aside.

Chef’s Note: If you prefer a standard barbecue sauce for this or other dishes, simply leave out the last four ingredients of the barbecue sauce.

You may also like

Coffee-Rubbed Elk Loin

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. ...

Sugared Donuts with Spicy C...

Recipe by Mark Schmidt, Rainbow Lodge Restaurant. ...

Scallion Cornbread Cake wit...

Recipe by Chef Ruthie Landelius. Featured in the J...