Smoked duck Rolls, goat's cheese and cranberry & beet sauce

20 to 24 servingsPreparation: 65 to 70 minutesCook: 30 to 40 minutes

20 to 24 servingsPreparation: 65 to 70 minutesCook: 30 to 40 minutes

In collaboration with Brome Lake Ducks

Ingredients

2 smoked duck breasts, sliced lengthwise (DL code: 411066)

Cranberry and beet sauce:

250ml (1 cup) frozen cranberries (DL Code: 100243)

125ml (1/2 cup) water

60ml (1/4 cup) maple syrup (DL Code: 176309)

1 medium beet, thinly sliced (DL Code: 337083)

2.5ml (1/2 teaspoon) cardamom (Code: 337878)

125ml (1/2 cup) plain goat's cheese (DL Code: 274678)

1 unit Boston lettuce (DL code: 334631)

Fine salt (DL Code: 192811)

Ground Pepper (DL Code: 465823)

Place the beet in a pot and cover with salted water. Cook for 30 to 40 minutes. Prick beet to check if tender, then cool in cold water. Set aside.
In a saucepan, cook frozen cranberries with water, syrup and cardamom for about 15 minutes, or until the mixture turns into a sauce. Set aside in the refrigerator for 20 to 30 minutes to cool.
Finely slice the cooled beets with a mandolin and set aside.
Mix goat's cheese with cooled cranberry sauce and season with salt and pepper. Set aside.
Remove the fat and skin from the duck breasts using a knife or even your hands. Slice breasts thinly lengthwise. Set aside.
Roll up bites. Spread plastic wrap on work surface. Lay duck slices on plastic wrap, overlapping vertically. Place sliced beets on duck to cover. Spread the cranberry-goat cheese mixture over the beet slices. Add Boston lettuce leaves side by side on top. Spread some of the cranberry-goat spread evenly over the boston lettuce leaves. Roll up tightly with plastic wrap, starting from the longest side. Freeze for approximately 1 hour.
Remove the roll from the freezer and cut into slices about half a cm thick. Place bites on small Boston lettuce leaves and serve.