As Spring opens the door for Summer's arrival we felt another look at ramps, whose season lasts almost exactly as long as springtime, was in order. These roulades consist of poached and chilled duck breasts, which we then rolled in ramp greens and cooked again to order. The green, grassy allium notes of the ramps act to support the gamy, meaty notes in the duck breast.
We paired slices of these duck parcels with a cherry, yellow mustard, and cornichon sauce. Several pieces of tender, pressure cooked turnips completed the dish. The approach of cooking the duck first and then wrapping it in the ramp greens allows the flavors to remain singular while still uniting on the palate.
