{"id":5316,"date":"2026-10-05T17:46:35","date_gmt":"2026-10-05T15:46:35","guid":{"rendered":"https:\/\/lamainnoirecollective.com\/?post_type=recipe&p=5316"},"modified":"2026-10-06T09:58:30","modified_gmt":"2026-10-06T07:58:30","slug":"duck-roll","status":"publish","type":"recipe","link":"https:\/\/lamainnoirecollective.com\/en\/recipe\/duck-roll\/","title":{"rendered":"Duck Roll"},"content":{"rendered":"
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Ingredients<\/p>\r\n

For 4-5 sandwiches

\nBread Brioche<\/strong><\/p>\n

Farine T55: 400 g<\/p>\n

Cassonade sugar: 32g<\/p>\n

Salt: 8 g<\/p>\n

Cow's milk: 216 mL<\/p>\n

Honey: 8 g<\/p>\n

Butter: 32 g<\/p>\n

Fresh yeast: 12 g

\nDuck breasts: 3
\nDuck fat pot: 1
\n<\/strong>Pineapple: 1 small
\nEgg: 1<\/strong>
\nDijon mustard: 1 tsp
\nFresh ginger: 20 g
\nPistachio paste: 50 g
\n<\/strong><\/span>Sweet and salty & delicious<\/span><\/p>\n <\/div>\r\n <\/div>\r\n\r\n
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1<\/div>\r\n\r\n
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Prepare the brioche bread<\/h3>\r\n \r\n

Mix all the dry ingredients in a mixing bowl or large bowl.
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\r\nIn a saucepan, mix the milk, the honey and the yeast. Heat slightly, without exceeding 45 \u00b0C, to dissolve the honey and the yeast well.
\r\nGradually pour the liquid mixture over the dry ingredients, then knead by hand or with a mixer.
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\r\nThen add the soft butter little by little, while continuing to knead, until you obtain a smooth and homogeneous dough.
\r\nDivide the dough into portions of about 160 g each. Form balls, then roll them to obtain an elongated shape, similar to a slightly flattened hot dog bun.
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\r\nLet it grow for at least 40 minutes in a warm and humid environment.
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\r\nBake at 180 \u00b0C for about 15 minutes. When the buns are out of the oven, brush them with a little melted butter to add shine and softness.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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2<\/div>\r\n\r\n
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Cook the duck<\/h3>\r\n \r\n

Season the 3 duck legs (salt and pepper), then place them on a plate, with the skin side facing up.
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\r\nBake at 200 \u00b0C for 30 minutes to color them well.
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\r\nTransfer the thighs to a deeper dish. Add the duck fat, then pour in enough water to cover. Continue cooking at 160 \u00b0C for 3 hours.
\r\nAdd water if necessary during cooking to prevent the duck from drying out.
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\r\nRemove the thighs from the pan, then slice the meat. In the meantime, reduce the juice and the cooking fat.
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\r\nPlace the duck fillet in a casserole with the reduced cooking liquid. Cook over high heat until the meat is well browned, slightly crispy and coated with the juices.
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\r\nAdjust the seasoning if necessary.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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3<\/div>\r\n\r\n
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Caramelizing the pineapple<\/h3>\r\n \r\n

Peel the pineapple and cut it into slices about 0.5 cm thick.
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\r\nGrill the slices in a well-heated pan for about 5 minutes on each side, until they are nicely caramelized and have a slight charred color.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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4<\/div>\r\n\r\n
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Prepare the pistachio paste sauce<\/h3>\r\n \r\n

Make a classic mayonnaise, then add the grated ginger at the end of preparation. Mix and adjust the seasoning if necessary.
\r\nIn a small saucepan, mix the pistachio Paste with 50 mL of water. Bring to a boil over low heat, stirring until a smooth, homogeneous sauce is obtained that is sufficiently thick.<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n

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5<\/div>\r\n\r\n
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Assemble the Duck Roll and serve immediately!<\/h3>\r\n \r\n

<\/p>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n \r\n <\/div>\r\n\r\n \r\n <\/div>\r\n\r\n\r\n<\/section>\r\n\n\n\r\n

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The chef's word<\/h2>\r\n \r\n
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To save time, use canned duck confit. Remove the meat from the bones, then cook it in a saucepan with some of its fat until it is well browned and slightly crispy.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n <\/div>\r\n \r\n <\/div>\r\n\r\n<\/section>\r\n\n\n\r\n

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Drink recipes<\/p>\r\n \r\n

Discover our signature drinks<\/h2> \r\n

Comforting or refreshing drinks to savor every sip, at any time of day<\/p>\r\n \r\n <\/div>\r\n\r\n

\r\n Discover other recipes<\/a> <\/div>\r\n \r\n <\/div>\r\n\r\n <\/div>\r\n<\/div>\r\n\r\n
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\r\n Discover other recipes<\/a> <\/div>\r\n<\/div>\r\n \r\n
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With the Pumpkin Paste<\/p>\r\n \r\n

\r\n \r\n The Mischievous Squash <\/a>\r\n <\/h3>\r\n \r\n
\r\n The Playful Squash reinvents the pumpkin latte with a fruity and surprising twist. The sweet and spicy notes of squash meet the fruity intensity of a\u00e7a\u00ed, the roundness of coconut and a light, airy a\u00e7a\u00ed cold foam. <\/div>\r\n \r\n \r\n
\r\n Beverage<\/a>\r\n <\/div>\r\n \r\n \r\n <\/div>\r\n\r\n\r\n\r\n\r\n<\/article> <\/div>\r\n
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With the Pistachio Paste<\/p>\r\n \r\n

\r\n \r\n The Silk Road <\/a>\r\n <\/h3>\r\n \r\n
\r\n The Silk Road takes the pistachio on a journey towards more oriental notes. Its praline and enveloping profile meets the delicacy of saffron and the sweetness of coconut, all topped with an ultra-indulgent pistachio cold foam. <\/div>\r\n \r\n \r\n
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With Pink Paste<\/p>\r\n \r\n

\r\n \r\n The Sea Beet <\/a>\r\n <\/h3>\r\n \r\n
\r\n The Wild Beetroot plays on an unexpected balance between vegetal notes, red fruits and coconut. The blueberry and cherry awaken the sweetness of the Pink Latte, while its airy foam brings a smooth and delicate touch. <\/div>\r\n \r\n \r\n
\r\n Beverage<\/a>\r\n <\/div>\r\n \r\n \r\n <\/div>\r\n\r\n\r\n\r\n\r\n<\/article> <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n \r\n \r\n <\/div>\r\n\r\n\r\n <\/div>\r\n \r\n<\/section>\r\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

The Duck Roll is an ultra-delicous brioche sandwich filled with duck fillet, caramelized pineapple and a Pistachio sauce Paste. A generous and melting combination that takes full advantage of the sweet-and-savory pairing.<\/p>","protected":false},"featured_media":5317,"template":"","meta":{"_acf_changed":false,"footnotes":""},"recipe_cat":[46],"recipe_tag":[29],"class_list":["post-5316","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_cat-recettes-salees","recipe_tag-recette"],"acf":[],"yoast_head":"\nDuck Roll - La Main Noire<\/title>\n<meta name=\"description\" content=\"Le Duck Roll, c\u2019est un sandwich brioch\u00e9 ultra-gourmand garni d\u2019effiloch\u00e9 de canard, d\u2019ananas caram\u00e9lis\u00e9 et d\u2019une sauce \u00e0 la Pistachio Paste.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lamainnoirecollective.com\/en\/recipe\/duck-roll\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck Roll - 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