Mix all ingredients together and refrigerate for 30 minutes.
Prepping the Duck: Ingredients: 1 Whole Duckling This is a duck - if you enjoy cutting them up, I suggest you buy one whole and do the butchering yourself, rather than just getting a couple prefabricated breasts. For this recipe you are only going to need the breasts, so feel free to do what you want with the rest of the duck (scraps for stock, legs for confit, etc). Start by stretching your friend's legs out and slicing the skin around the thigh. Continue slicing into the meat around the thigh until you hit the bone. At this point you should be able to twist it right out of its socket.
Now find the flap of skin behind the wing joint that connects it to the body. Make a slice straight down the side through the skin. Start peel the skin off while slicing through the membrane.
Do the same for the other side. At this point the skin should just be attached by the neck - cut it off. You can also remove the pelvic section if it is getting in the way, by tearing it off (this bird isn't being used for show, so you really don't need to be worried about precise cuts - you're only concern is getting the most meat off the breast).
At the center of the breast, you should see a strip of cartilage going down lengthwise - make a slit on both sides. Starting from the bottom of the ribcage, peel the breast from the bone while slicing through the sinew. Trim any fat and repeat for the other half.
Making the Pumpkin-Morel Stuffing: Ingredients: 1 large Shallot 2 cloves Garlic 1/2 Pie Pumpkin 1 stalk Celery 1/2 oz Morel Mushrooms 4 tbsp Butter 1/4 cup White Wine 3 cups Bread Crumbs (I used dried cornbread) 1 1/4 cup Chicken Stock Sage Thyme Parsley Cinnamon Peel the pumpkin and bake at 450F for about 20 minutes or until it starts to soften and dice. Dice the morels, celery, garlic, and shallots. Saute the shallot, garlic, and celery in the butter until soft, add the pumpkin, morels, and spices. Let cook until all the liquid is absorbed (about 6 minutes). Then add the wine and let it cook for a minute to burn off the alcohol. Add the bread crumbs and then chicken stock. Cook until soft.
Making the Roulade: Ingredients: 2 Duck Breasts Duck Marinade 4 oz Pecans (crushed) Olive Oil Asparagus Pumpkin-Morel Stuffing Using a mallet, pound out the breast until it's about 1/8 inch thick. Start from the center and work your way out - don't worry if it tears apart at this point. Once the second breast is done, align both breasts on a sheet of wax paper. Continue to flatten them as you smooth them out into a rectangular/oval shape. Make sure all holes are patched up.
Brush on the marinade and let the duck sit for about 30 minutes (inside a cooler).
In the meantime saute the pecans in a bit of olive oil until golden brown.
Coat the duck with the pecans.
Cover the duck with a large sheet of parchment paper and then with a sheet of foil. Gently press the pecan crust into the meat. Carefully and quickly, flip the duck over so the wax paper is now on top and the foil is on the bottom. Peel the wax paper off the top and discard.
Blanch the asparagus in boiling water for about 5 minutes or until soft. Place a layer of asparagus on top of the breast so that they'll roll up width wise instead of lengthwise.
Place a layer of stuffing over the asparagus.
Start rolling the duck breast, pulling the parchment paper away so it doesn't get caught in the roll. Make sure it is tight. Once rolled, twist the ends of the parchment paper and seal with cooking twine.
Roll up the foil and twist the ends until tight. Bake at 325F for 35 to 40 minutes. Let cool and refrigerate for at least 6 hours.
Once fully cooled, unwrap the duck. Looks lovely doesn't it? Keep in mind that all the duck fat has solidified leading to its appearance. Once you reheat it, it'll look a bit less like a log of... With a very sharp knife, cut about 1/8 inch off one of the ends. Cut off however slices you need and place in a baking pan. Cover and reheat at 300F for about 20 minutes, or until hot.
Pumpkin-Raisin Maltaise Sauce: Ingredients: 2 tsp Shallots (minced) Whole Peppercorns 1/4 cup White Wine 1/4 cup Orange Juice 7 ounces Butter 2 Egg Yolks 2 tbsp Water 1/3 cup Puree Pumpkin handful Raisins Salt Cayenne Pepper Clarify the butter by melting it and skimming the froth off the top. Ladle the clarified butter from the water that's settled at the bottom. Reduce the shallots, peppercorns, white wine and orange juice until about 1/4 cup of liquid remains.
Mix in the pumpkin puree and strain. Combine the eggs and water in a pan and whisk until frothy. Heat while whisking rapidly until the eggs triple in size. Once it starts to thicken, remove from heat and whisk for another 20 seconds.
In a steady stream, add the butter while stirring constantly. Add the reduction slowly. Finish the sauce by folding in the raisins and adding the cayenne.
Pour on a plate and set the roulade on top.