yields 4 servings
1 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
2 teaspoons Creole seasoning
4 boneless, skinless duck breast halves
12 slices bacon
1 teaspoon salt
Freshly-ground pepper
4 teaspoons chopped unroasted pistachio nuts
1/2 avocado, peeled, pit removed, sliced in 8 vertical slices
Simple Herb Sauce
Preheat oven to 400 degrees F.
In a small bowl prepare a dry marinade by combining shallots, garlic, tarragon, basil and Creole seasoning. With a meat mallet evenly pound each duck breast between 2 sheets of plastic wrap until 1/4-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 1/4 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 sauce.
courtesy of: Emeril Lagasse, New Orleans, Louisiana
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