Duck Roulade

• 2 large duck breast with skin
• 6 oz Port Salute
• 2 tbsp rosemary
• 2 tbsp roasted garlic
• 2 tsp smoked salt
• 1 1/2 tsp pepper
• 4 tbsp sundried tomato
• 1 pinch salt
• 1 pinch pepper
• 2 duck skin
• 1 oz olive oil

1. remove skin from duck and set aside
2. butterfly duck breast and place in center of a 2x2 piece of plastic wrap
3. place 3oz of port salute in center of duck
4. sprinkle salt and pepper over duck
5. chop tomatoes, rosemary and roasted garlic.
6. mix together and split the mix between the 2 breast
7. roll and tie tight.
8. then place in soft boiling water for about 10 min place in cooler for 30 min.
9. duck cracklin place skin on sheet pan.
10. sprinkle oil, salt and pepper over skin.
11. bake at 400 for 15 min.
12. remove from pan and let cool
13. remove duck breast from cooler and remove plastic wrap
14. saute duck roll over med heat with a few tb of butter and a pinch of salt and pepper for about 8/10 min.
15. let stand on cutting board for a few min before slicing.
16. to plate slice how ever thick or thin to your needs.
17. break up duck skins and use as garnish

duck breast, rosemary, garlic, salt, pepper, tomato, salt, pepper, duck skin, olive oil

Taken from cookpad.com/us/recipes/352790-duck-roulade (may not work)