Roulade of duck breast with creamed corn and morel mushroom sauce

Wash the duck breast. Remove the skin, trim away membrane and cartilage, remove and reserve the tenderloin, cut the breast in half and trim the ends to a rectangle.

Sprinkle the underside of each piece with kosher salt, pepper and ground allspice.

Boil two large Swiss chard leaves gently 3 to 4 minutes, move to cold water, then dry on paper towel.

Cut the large rib from each leaf, pound the leaf, trim it to the length of the breast.

Roll each duck breast into a cylinder inside a chard leaf, then roll in a 20-inch piece of plastic wrap; twist the ends in opposite directions, knot, and refrigerate.

Cut carrot, turnip and the dark green part of the leek into 1/16 inch dice on a mandolin.

Blanch one part carrot, one part turnip and half a part leek in the salted water left from the chard, in a strainer; move to ice water a few seconds, dry on paper towel and combine.

Cut the kernels from two ears of corn, blend with just enough water to puree, and strain through a sieve, pressing lightly without forcing; about half a cup of corn juice.

Cut the kernels from the remaining two ears, boil 1 minute skimming impurities, drain, cool in cold water, drain again and dry on paper towel.

Trim the stems from the morels and soak in warm water, changing it two to three more times; leave small ones whole and cut large ones into uniform pieces.

Use bought duck veal demi-glace in place of the book's quick duck sauce.

In a cast iron skillet over medium heat melt 1 tbsp butter, add the drained morels and saute until the liquid has evaporated and they are tender. Add 1/3 cup of the duck sauce, heat through, set aside.

Heat the corn juice in a saucepan; its starch thickens it quickly. Do not let it boil or it curdles. Lower the heat, add 4.5 tbsp butter, then the blanched kernels; season with salt and black pepper.

Bring water to 190F and hold it there; poach the roulades in their plastic 6 to 7 minutes for medium rare.

Heat the remaining duck sauce. Add 1 tsp each parsley, shallot and chives and 1 tbsp brunoise to the mushrooms for a few seconds, take off the heat, swirl in 2 tbsp butter, season with salt and pepper.

Rest the duck a few minutes, cut off an end with a serrated knife, push it out of the wrap and cut into three equal slices.

Spoon duck sauce in the center of the plate, add the creamed corn, set three roulade slices on top, garnish with mushroom sauce and sauce around the plate.