- 4 skinless boneless duck breasts
- 1 egg yolk
- Salt, to taste
- Ground pepper, to taste
- 1 tablespoon [15 g] butter
- 1 tablespoon [15 mL] oil
Stuffing
- 1 tablespoon [15 mL] oil or butter [15 g]
- 1/4 pound [113 g] mushrooms, chopped
- 1 1/2 ounces [42.5 g] Gruyere cheese, grated
- 4 slices bacon, cooked and crumbled
- 4 leaves fresh sage, chopped
or
1/2 teaspoon [2.5 mL] dried sage
- 20 large fresh spinach leaves, steamed and chopped
- Salt and pepper, to taste
Sauce
- 3/4 cup [190 mL] white wine
- 3/4 cup [190 mL] heavy cream
- Salt and pepper, to taste
To serve
- 1 [10-ounce / 284-g] bag fresh spinach, trimmed and steamed
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- Slice each duck breast horizontally into 3 thin slices; pound to flatten, just like scallopines.
- Beat egg yolk; lightly brush one side of duck slices.
- Season with salt and ground pepper.
- Prepare stuffing.
- Spread an equal amount of the stuffing onto egg-coated side of duck slices; roll and tie rolls firmly using fine strings.
- Refrigerate until ready to cook.
- Heat together butter and oil into a large heavy frying pan.
- Brown duck bundles on all sides over medium-high heat, shaking pan so that meat does not stick to the pan.
- Transfer into a baking pan.
- Bake into a preheated 400°F [200°C] oven for 10 to 15 minutes; keep warm.
- Throw away fat, reserving frying pan.
- Prepare sauce.
Stuffing
- Saute chopped mushrooms into hot oil or butter.
- Stir in grated cheese, crumbled bacon, sage and chopped spinach.
- Salt and pepper.
Sauce
- Pour white wine into frying pan; stir in cream, until smooth.
- Salt and pepper.
To serve
- Remove strings from duck bundles.
- Evenly arrange hot steamed spinach leaves into a mound onto each individual plate.
- Top with duck bundles.
- Pour sauce all over.
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