Slow Roasted Duck Roulade

Atlantic Shores Retirement Community's Chef Eric Doarnberger made Slow Roasted Duck Roulade.

Ingredients:

1 each duck breast
1 strip bacon
3 oz. chicken breast
Quarter cup sautéed spinach
½ clove garlic
2 tablespoons heavy cream
½ beaten egg

Directions:

In a standard food processor add chicken, bacon, garlic, salt, and pepper and puree. Add the cream and egg, puree again. The chicken should be smooth.
With a paring knife, carefully pull skin away from duck breast making sure to leave enough attached so we can re-roll the duck later. Place a piece of plastic wrap on hard work surface, place the duck breast on the plastic wrap, then place another piece of plastic wrap on top of duck. Carefully pound duck to about 3/8 inch or so. Remove plastic.
Take the spinach and spread it over the both breast meat and skin. Spread the chicken over spinach and duck. Carefully roll, breast meat first tightly, and then the skin. Put toothpicks in to seal the seam.
Sear duck in hot pan on all sides and put in 350 degree oven for 12-13 minutes. Pull duck out of oven and let rest for 2-3 minutes.

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