Duck rolls with pumpkin-mushroom filling
Description
The dish is prepared without unnecessary complications. This delightfully tender French dish will leave no one indifferent. Try it—you won't regret it. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Mix all the marinade ingredients and refrigerate for 30 minutes
- 2
Step 2
2. Peel the pumpkin and roast at 225 degrees Celsius for 20 minutes. Dice mushrooms, celery, garlic, and onion. Sauté onion, garlic, and celery in butter until soft, then add pumpkin, mushrooms, and spices. Cook until all liquid is absorbed (approximately six minutes). Add wine and simmer for one minute to allow the alcohol to evaporate. Stir in breadcrumbs and chicken broth. Cook until tender.
- 3
Step 3
3. Using a wooden mallet, pound the chicken breasts to a thickness of half a centimeter. Start from the center and gradually work toward the edges. Place both chicken breasts on parchment paper.
- 4
Step 4
4. Spread the marinade over the duck breasts and refrigerate for 30 minutes.
- 5
Step 5
5. Sauté chopped pecans until golden brown
- 6
Step 6
6. Coat the duck with pecans.
- 7
Step 7
7. Cover the duck with parchment paper and then with foil, flip it over so that the parchment paper is on top and the foil is on the bottom. Remove the parchment paper.
- 8
Step 8
8. Blanch the asparagus in boiling water for five minutes and layer it on top of the duck.
- 9
Step 9
9. Place a layer of filling over the asparagus.
- 10
Step 10
10. Start rolling the duck into a roll, carefully ensuring that the parchment paper remains on the outside. Tie the roll with kitchen twine.
- 11
Step 11
11. Wrap the roll in foil and bake in the oven at 180 degrees for 35-40 minutes. Let it cool.
- 12
Step 12
12. Before serving, slice the roll into portion pieces.