Duck Saltimbocca Ballotine

Here are some guidelines to making a beautiful ballotine of duck for under $30. I used the inspiration of one of my favorite Italian dishes, and made it with duck instead of the traditional chicken. This process will take some minor knife skills but in the end I think you and your guests will adore the results.

Cut the duck skin down the center. The skin is sturdy so don’t be afraid to pull it back and cut in the grooves between the breast, skin, and legs. Once both sides are down to the wings, flip over and use your handy cleaver, or carefully find the cut with a chefs knife.

Now, once you remove the skin you separate off the legs first, then the breast. Leaving the rest of roast off and boil for stock, or toss it. Then the next step is to remove all the meat from the bones and prep the skin to be rolled.

Now that you have your skin patted down with a paper towel. Line it completely with proscuitto on the whole side. Chiffonade up some sage and lightly dress the whole area. Then add your baby swiss to the stop of the duck meat like so.

Once you’ve rolled up this beauty, you’re going to need to crisp up both sides in a large nonstick pan. You can most certainly tie the ballotine in Butchers Twine, but Ill typically just start by cooking with the crease side down. Once you’ve achieved the right color and texture of the skin, toss it in the oven for 15-25 minutes at 375 degrees.

Let rest for at least 8 minutes once out of the oven.

Then Slice

SONY DSC
Duck Saltimbocca Ballotine over Roasted Brussel Sprouts and Acorn Squash Puree

Any questions at all, don’t hesitate to ask!

Author: ChefMcKenna

Food as a Second Language

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