Jul 13 2026
Restaurants›Ballast Point Brewing›Duck Roulade, Huckleberry Marmalade, Sunchoke, Leeks Recipe

Duck Roulade, Huckleberry Marmalade, Sunchoke, Leeks Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves4

Second course paired with Trade Street #2 and Piper Down Scottish Ale.

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Ingredients

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Duck Roulade

Huckleberry Marmalade

Sunchoke and Leeks

Method

Duck Roulade Preparation

  1. 1

    Prepare the Duck

    Score the skin of the duck breast and season with salt, pepper, garlic, and thyme. Sear skin-side down in a hot pan with duck fat until crispy. Allow to cool.

  2. 2

    Roll the Roulade

    Lay the duck breast skin-side down, spread chopped spinach over the meat, and roll tightly. Wrap in plastic and refrigerate for at least 1 hour.

  3. 3

    Cook the Roulade

    Preheat oven to 375°F (190°C). Remove plastic wrap, sear the roulade in a hot pan, then transfer to the oven and roast for 20-25 minutes. Let rest before slicing.

Huckleberry Marmalade Preparation

  1. 4

    Cook the Marmalade

    In a saucepan, combine huckleberries, sugar, lemon juice, and pectin. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until thickened.

  2. 5

    Cool and Store

    Let the marmalade cool before transferring to a jar. Refrigerate until ready to serve.

Sunchoke and Leeks Preparation

  1. 6

    Sauté Sunchokes and Leeks

    In a skillet, heat olive oil over medium heat. Add sunchokes and leeks, season with salt and pepper, and sauté until tender and lightly browned, about 10-15 minutes.

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