Duck-apricot roulade with potato and cheese gratin

Name: Duck-apricot roulade with potato and cheese gratin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 400 g each); 7-10 Tbsp salt, pepper; 4 discs Serrano ham; 12 dried soft apricots; 1 TEASPOON + 1 tablespoon of oil; 1 glass (400 ml) Duck fund; 50 g Gruyère cheese; 75 g Fresh cream; 500 g Potatoes; 6 Stem(s) Sage; 2 TEASPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

hearty,Winter,oven dishes,Meat & Poultry,easy,Meat,Poultry,Vegetables,Potatoes,gratin,roast,Christmas

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 400 g each)
7-10 Tbsp salt, pepper
4 discs Serrano ham
12 dried soft apricots
1 TEASPOON + 1 tablespoon of oil
1 glass (400 ml) Duck fund
50 g Gruyère cheese
75 g Fresh cream
500 g Potatoes
6 Stem(s) Sage
2 TEASPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and remove the skin. To do this, grasp the skin on a narrow side of the fillet and remove some of the meat. Then always cut between the meat and skin with a sharp, pointed knife.
2
This way the skin can be easily removed. Cut the duck skin into small pieces. Cut the fillets in half horizontally once each. Using a meat tenderizer or the bottom of a casserole, beat them a little flatter and season with salt.
3
Cover with 1 slice of ham and 3 apricots and roll up. Fix the roulades with wooden skewers.
4
Heat 1 tsp. oil in a large frying pan. Fry the skin at medium heat until golden brown and crispy. At the same time, skim approx. 3 tbsp. of frying fat. Remove the skin. Fry the roulades in the cooking fat for about 5 minutes until they are brown all around.
5
Deglaze with duck stock, bring to the boil, cover and stew for about 1 1⁄2 hours.
6
Preheat oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Grate cheese. Mix with crème fraîche. Peel and wash the potatoes and cut or slice them into thin slices. Place the potatoes in 4 portions (in small heaps) on an oiled baking tray, season with salt and pepper and spread the cheese crème fraiche on top.
7
Gratinate in a hot oven for about 30 minutes. About 5 minutes before the end of the cooking time, heat crispy skin once again in the oven.
8
Pluck the leaves from the sage. Heat 1 tablespoon of oil in a saucepan. Fry the sage leaves in it and take them out. Let them drip off on a piece of kitchen paper.
9
Lift the roulades out of the sauce. Mix starch and 2 tablespoons of water. Thicken the sauce with it and simmer for about 2 minutes. Season to taste with salt and pepper. Heat up the roulades again. Arrange roulades, gratin and sauce on plates.
10
Serve sprinkled with sage and crispy duck skin.