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#550081 07/06/19 05:16 PM
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Several years go I had duck breast meat and pork sausage rolls grilled for breakfast in a duck blind. The cook has since gone the way of all flesh, so I cannot ask him the ingredients, but there was something else in the rolls besides just pork sausage. Anybody here ever fix these savory entrees?

What I can remember is this. He said he "butterflied" the meat of one side of a mallard breast, but did so in a certain direction so that, when they were rolled up, cooked and eaten, as you bit off the end of the roll you were biting with the grain, not across it. There was a layer of sausage rolled up inside, and something else ........... but for the life of me I can't remember what.

If anybody here cooks these, or has a recipe for such, I would be grateful for the ingredients. I've got a hankering' for some to sizzle on the grill. And I need to eat up the rest of my ducks in the freezer.

Thanks much. SRH


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"Butterflied" like quarter-sawn hardwood- so that you bite the cooked waterfowl chests with the grain, as you eat corn off cob with the grain of the ear (row) rather than across the same. Use Italian sausage- Prosciutto de Parma- major importer from the Old Country is Volpi in St. Louis MO. Most major food retailers (Kroger- Winn Dixie, Wally-Mart) can get it for you. Do "NOT" store it in your deep freeze however- RWTF


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Hey Stan!
Butterflied meat yields cross grain at the seam.
If you desire thinner meat, try pounding between two layers of wax paper or in a heavy duty ziplock bag.
Grain be damned. Roll with abandon.

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Well, if you are going to pound your meat, you might as wall do duck breast paillards. From your description, I wouldn't be surprised if your friend had a bit of melty cheese (like Gouda) and maybe a bit of fresh basil. The cheese/herb combo needs to work with the spice blend in the sausage.

You might also try a variation on saltimbocca with thin duck breasts substituted for the veal and Foxy's suggestion for prosciutto inside, maybe with sage. Seems like a good idea.

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Saltimboca is best done with pheasant breasts.

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Originally Posted By: Bob Cash
Hey Stan!
Butterflied meat yields cross grain at the seam.
If you desire thinner meat, try pounding between two layers of wax paper or in a heavy duty ziplock bag.
Grain be damned. Roll with abandon.


The grain really makes a difference with the duck rolls, Bob. Trust me. You've got to make it thinner anyway ......... might as well do it the right way. Actually, it's the direction it's rolled that determines the grain orientation, not the way it's sliced. I didn't make that clear before.

Thanks for the suggestions all. The more I think about it, the more I believe he had a small amount of cream cheese in there. It wasn't a "cheesy" cheese, I'm sure of that, and there wasn't a lot of it. The basil sounds like it would work. We'll see.

I'll play around with some, maybe this week. 'Scuse me, my mouth's watering.

SRH


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Stan, could it have been cottage cheese? Often in lasagna and might work well in what you are describing.


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I thought of that, James, and it could possibly have been, but I just don't remember that taste being present.

Thanks, SRH


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Originally Posted By: canvasback
Stan, could it have been cottage cheese? Often in lasagna and might work well in what you are describing.


My mother's side of the family is 100% Sicilian....That would be Ricotta cheese in Lasagna.


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The cook's son contacted me and said he thinks it was cream cheese, and included bacon and McCormick steak seasoning.

SRH


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