How to make
First, remove the skin from the two duck magret pieces, but keep it. Rub rosemary and black pepper into both of the pieces and the skin. Refrigerate them, so that the meat can flavor well for a few hours, preferably overnight.
Take out the duck and with the help of a sharp knife cut it lengthwise thinly, but do not reach the end - the meat should open up like a book.
Cut the lower part of the magret, which is thicker, but this time from the inside out - again, do not reach the end. This results in a whole thin piece of duck, which is suitable for making roulades.
In case you want to thin the meat out even more, put it between two layers of cling film and pound it. This smoothes out all the bumps.
If you are going to cook the duck in the oven, put each fillet on aluminum foil, but if it is going to be steamed, spread it out onto cling film.
Finely chop the pears and put a thin layer of them on the fillets (save the rest of the pears). Then carefully roll them up into rolls, which are tight and tightly wrapped in the selected foil according to the heat treatment.
In this case, the duck roulades are steamed and the cooking time is about 25 minutes. In the oven the time is almost the same, but still varies according to the thickness of the roulades. In the end, you should get a light pink roasted duck. Prolonged heat treatment will dry out the meat.
While the roulades are cooking, prepare the sauce for them.
Finely chop the duck skin, which you set aside and fry it over medium heat for about 10 minutes, in which the duck fat will release. Strain the resulting fat and fry the chopped onion in it.
Add the rosemary, remaining pears, blueberries and lemon juice to the pan. After about 1-2 minutes, pour the orange juice, caramel and wine.
Crush the broth to the sauce and put the lid on. Cook for 20 minutes over medium/low heat. Remove the lid and continue cooking for another 6-7 minutes or until the sauce is reduced.
Take out the finished roulades, cut them into slices and pour the sauce. Serve them immediately.
The duck rolls with the sumptuous sauce are wonderful!
