Duck Ballottine Step 2: | De-Bone And Roll The Duck
The trick to making this duck cook evenly is properly butchering and rolling the bird.
These days there is no need to stitch the duck with a needle and butcher twine. We use an enzyme called Transglutaminase or “Meat Glue”. This glue bonds meat proteins together, and saves us time when rolling the bird.
To start, make a long incision along the whole back of the duck as it’s laid breast down on the cutting board.
Next, separate the neck from the skin using your fingers.
Run a sharp knife between the wing and leg joints without piercing the skin.
Remove the carcass from the breast and save for stock.
Next, butterfly the breasts so they cover the majority of skin.
Using the back of a knife, break the bone near the bottom of the foot joint without damaging the skin.
De-bone the wings and legs.
Now the bones are removed, layer the duck with prosciutto di parma.
Next, layer the blanched swiss chard.
Remove the duck sausage from the plastic, and place in the center of the duck.
Sift the meat glue over the right side of the duck and fold the left side over the sausage. Then fold over the right side with the glue having direct contact with the skin.
Flip the duck over and repeat with the breast under skin.
Lay the bird on plastic wrap and roll the same as the duck sausage to form a symmetrical cylinder.