see recipe 
Duck Roulade with Forest Mushrooms
Starters
80 minutes
for 4 portions
Medium
Ingredients:
- 2 duck legs "Penelope"
- 300 g mixed forest mushrooms
- 50 g butter
- 100 ml white wine
- 50 g white flour
- 2-3 cloves of garlic
- 10 ml olive oil
- rosemary
- sage
- allspice
- salt and black pepper
Prepraration:
- Debone the duck legs carefully to get nice and whole pieces of legmeat.
- Sprinkle with salt and pepper. Add a sprig of sage and rosemary, then roll up. To prevent it from unrolling, pinch with a toothpick.
- Roll each in flour and seal in a hot pan on all sides. Pour the wine to deglaze the pan.
- Transfer the rolls together with the wine sauce to a casserole and cook for 1 hour in a preheated oven at 175°C.
- In another pan, sauté the mushrooms and finely chopped garlic. Finally, arrange on a plate.
