- 6 duck breasts, butterflied lengthwise, you may choose to skin them
- 2 apples (use your favorite variety), peeled and chapped into 1/2 inch pieces
- 4 parsnips, peeled and chopped into 1/2 inch pieces
- 4 leeks, sliced thin and rinsed
- 3 cloves garlic, minced
- 4 tablespoons salted butter
- salt and pepper
- 12 slices very thinly sliced bacon (I used low sodium)
- 1/2 cup apple cider
- 1/2 teaspoon Hawaiian Vanilla Co Vanilla Extract
- 1/3 cup brandy, allow to steep for 30 minutes)
Step 1: Make Vanilla Brandy
Add 1/2 teaspoon of vanilla extract to 1/3 cup of brandy and set aside to steep for at least 30 minutes.
Step 2: Sauté fruits and veggies
Sauté apples, parsnips and leeks in butter over medium heat until softened and browning. Add salt and pepper to taste. Allow to cool and reserve 1/4 cup for Vanilla Brandy sauce.
Step 3: Prepare the duck
In the center of each butterflied breast, place a generous 1/3 cup of stuffing mixture and roll. Cut bacon into half slices and for each breast, slightly overlap four of the halves together and place rolled duck breast onto bacon, seam side up. Wrap bacon tightly around and place in an oven proof casserole dish. Reserve two tablespoons of pan drippings for brandy sauce. Repeat with all breasts and refrigerate for at least 20 minutes.
Step 4: Sear and cook the duck
Heat a heavy bottomed skillet to medium high. Pull duck from refrigerator and sear each side to brown bacon, total cooking time 8 -10 minutes.
Finish in oven at 375ºF for 12 minutes for medium, 15 for well done. Pull and allow to rest for at least 15 minutes.
Step 5: Vanilla Brandy Sauce
While duck is roasting, make Vanilla Brandy sauce. In a small skillet or pot over medium heat, re-heat reserved leeks and apples and 2 tablespoons drippings. Add the vanilla brandy that was set aside from step 1, being careful as it may flare. Allow alcohol to burn off. Deglaze and stir to scrape bottom of pan. Add apple cider and allow to reduce until it thickens a bit. You have the option to strain the sauce, or serve as is. Keep warm.
I served this with pressure cooked cannelini beans with butter and thyme, Brussels sprouts and green beans. I made a bed of the cannelloni beans, sliced the duck into roulades and spooned the Vanilla brandy sauce over with the vegetables on the side.