Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce

Preparation info
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Appears in

By Thomas Keller

Published 1999

  • About

This dish is interesting to me from a mechanical standpoint. I needed to figure out how to cook and serve duck in a way that was suitable to the style and portion size of the French Laundry. I didn’t want to roast the duck breast whole and then cut it, because it tends to bleed out—all its juices go right into the sauce that has been painstakingly degreased and reduced and brought to perfection. I tried making a ragout of duck breast, but it didn’t have the exactness I wanted. So I decided