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Duck rolls with boletuses
ingredients
340 g. Chilled skinless duck leg meat Lapino puota
A few Fresh or dried boletuses and chanterelles
1 Onion (large)
1 Boiled carrot
50 g. Soaked raisins
A spring Dill, parsley or other herbs
A knob Butter
200 ml. Tomato paste
100 ml. Dry red wine
According to taste Spices: salt, pepper, smoked paprika

Duck rolls with boletuses

90 min.
4-6 portions
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Preparation
  1. Wrap the chilled leg meat into foil and tenderize it a little with hammer so that the meat becomes softer and easier to manage. Rub the tenderized meat with spices – salt, pepper and smoked paprika – and leave to marinade until you have prepared the stuffing.
  2. Preparation of the stuffing: grate the boiled carrot, chop the onion and mushrooms. Put the prepared vegetables into a frying pan with the butter. After the onions have obtained a golden brown colour, add the soaked raisins and sprinkle with salt and pepper. After the stuffing has cooked, allow it to cool (if possible, prepare the stuffing the night before).
  3. Stuff the meat by wrapping around the stuffing and pinning together so that they do not fall apart when cooking. Place the rolls into the frying pan with the melted butter and fry. Place the fried rolls into a pot and add the rest of the ingredients – the red wine and tomato paste. Simmer everything on a low heat for about 40 minutes. Enjoy your meal!
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