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1
Score the skin of each duck breast with the tip of a very sharp boning knife in a crosshatch pattern, about 1/4-inch deep.
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2
Lay each breast on a large entree plate sprinkled with 1 tablespoon of the kosher salt.
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3
Set another plate on top of the duck and weigh down with a heavy can.
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4
Place in the refrigerator and keep overnight.
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5
Place a 10-inch saute pan over medium heat.
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6
Add the butter to the pan and once melted, about 1 minute, add the shallots and cook until translucent and lightly caramelized, about 1 minute.
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7
Stir in the garlic and cook for 30 seconds, stirring constantly.
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8
Add the mushrooms to the pan and cook, stirring often for 10 minutes.
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9
Deglaze the pan with the port wine and cook until it is nearly evaporated, about 1 minute.
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10
Continue to cook the mushroom mixture for an additional 3 to 4 minutes.
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11
Remove the duxelles from the heat and allow to cool completely before folding in the Parmesan, pistachios and 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
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12
Refrigerate overnight.
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13
The next day, remove the duck from the refrigerator and rinse under cool water.
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14
Pat each breast dry with paper towels, and place skin side down, between 2, 12 by 14-inch sheets of plastic wrap.
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15
Use a meat mallet, or small, heavy, cast iron pans to pound the duck breasts to about 1/4-inch thickness, measuring about 12 by 8 inches.
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16
Season each breast with 1/2 teaspoon of salt, and 1/4 teaspoon fresh ground black pepper, on the flesh side.
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17
Spread 1/2 the duxelle mixture between the 2 breasts, and roll the breasts into a log that will be about 10 inches long.
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18
Use kitchen twine to tie the duck at least 4 times with a 1 1/2-inch space between the knots.
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19
Repeat this procedure with the second duck breast.
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20
Season the rolls on the outside with the remaining salt and pepper.
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21
Preheat the oven to 400 degrees F.
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22
Set a large 12-inch, oven-proof skillet over medium heat, and sear the duck for 3 minutes on the first side, and 2 minutes on the remaining sides.
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23
Place the pan in the oven and cook until an instant-read thermometer inserted into the duck roulade registers 140 degrees F, about 5 minutes.
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24
Serve sliced and shingled with the sauce underneath.
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25
Combine the shallots and vinegar in a large saucepan and bring to a boil.
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26
Cook until the liquid is reduced by half.
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27
Add the chicken stock and reduce again by half.
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28
Add the cream and cook, over medium-low heat, reducing the liquid until it reaches a sauce consistency, about 15 to 20 minutes.
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29
Remove the sauce from the heat and whisk in the mustard, salt and pepper.
