Smoked duck rolls stuffed with fowl mousse (Main courses) 10 servings Ingredients 300 g smoked duck fillets (0.5 cm slices) 400 g unsweetened whipping cream 200 g Glace de Gibier 50 ml (# 2 fl oz) red port-wine Salt and pepper 400 g mixed lettuce (lollo rosso, red salad, frisée) 30 g raspberry vinegar 50 g nut oil 20 g honey 100 g dessert wine 150 ml (# 5.3 fl oz) water Plastic foil Method Rouleaux: Spread out the duck fillets on plastic foil, dissolve half of the Glace de Gibier in lukewarm water. In the mean time whip the cream for ¾ and mix this with the dissolved glace until smooth. Add half of the port-wine and season with salt and pepper to taste. Spread this out evenly over the duck fillets and roll them up. Store in refrigerator for one hour until firm. Dressing: Mix raspberry vinegar with oil, water, wine, honey and the rest of the Glace de Gibier. Season with salt and pepper to taste. Salad: Wash and dry the lettuce. How to serve On a serving plate, arrange the slices of rouleaux (slicer +/- 2 mm) on the outer edge. Put the salad in the centre and drizzle with the dressing. Garnish to taste with pine-tree seeds and forest fruits. Previous page | Print this recipe