Grilled Duck Roulade with Sundried Tomatoes

Recipe by CHEF ANGELIA HIGHSMITH

Featured Chef from the June/July 18 issue.

INGREDIENTS
(Serves 4)

• 4 duck breasts
• Sundried tomatoes in oil, julienned
• Salt and pepper, to taste
• Blackberry Chipotle Barbecue Sauce (recipe following)

TO PREPARE:

1. Pound each duck breast out to about 1/8-inch thick, and season each with salt and pepper.
2. Place a generous amount of sundried tomatoes along one side of each breast. Roll up the duck breast, securing each with at least two toothpicks.
3. Take the tomato oil and rub onto outside of the duck breasts.
4. Grill until duck is medium rare over medium-high heat.

FOR THE BLACKBERRY CHIPOTLE BARBECUE SAUCE
(Yields approximately 5 cups)

• 3 cups ketchup
• 2/3 cup apple cider vinegar
• 6 tablespoons Worcestershire
• 1/2 cup molasses
• 1/2 cup honey
• 7 tablespoons brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• 1/4 teaspoon liquid smoke
• 1/4 cup blackberry juice
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground chipotle pepper

TO PREPARE Blackberry chipotle barbecuE SAUCE:

1. Place all ingredients in a saucepan. Bring to a simmer on medium low heat, and cook for at least 30 minutes. Serve sauce on the side next to the duck.In a small saucepan, whisk together soy sauce, honey, and chili garlic paste. Let simmer over low heat to thicken about 10 minutes. Set aside.

Chef’s Note: If you prefer a standard barbecue sauce for this or other dishes, simply leave out the last four ingredients of the barbecue sauce.