- For the roulades
- 4 potatoes (cooked)
- 1 bunch scallions
- 12 large Dried plums
- 24 slices duck legs (minimum 10 cm or 4 inches long, with skin; prepared by the butcher)
- 12 slices Bacon
- 4 tablespoons butter
- 100 milliliters white wine
Peel the potatoes and cut into 1.5 cm (approximately ½ inch) thick long sticks. Trim the scallion, rinse and cut diagonally into 5-6 cm (approximately 2 inch) long pieces.
Place the duck breast slices next to each other on a board, and season with salt and pepper. Cover one half of the duck breast slices with bacon and dried plums, while cover the other half with potato sticks and scallion pieces.
Roll up the duck breasts slices over the filling and secure with toothpicks. Season the roulades with pepper. Heat butter in a pan and fry the roulades in it all around. Pour in the white wine and simmer covered for about 10-15 minutes, turning occasionally.
Place 3 rolls on each plate/bowl and serve hot with white bread or baguette.