from davidburke & donatella, New YorkCityChef de cuisine Eric Hara butterflies skinned duck breast. He wilts Bibb lettuce with diced carrot, pistachio and shrimp. He spreads that mixture on the duck, rolls the breast, wraps it in a slice of bacon and ties it with twine. He sears that until the bacon is crispy and the duck is medium-rare to medium.He sears that until the bacon is crispy and the duck is medium-rare to medium. Hara serves it with a sauce of red wine and duck stock, creamy ...
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