Duck and Bacon Roulade

This gets a 10/10 for sure...so tasty!  Original recipe makes 4; amounts I listed are for 3/what I used.  It's a bit involved, but totally worth the effort--would definitely make again.

If in the Chicago suburbs, you can get duck breast at Mariano's--very happy when I finally found it there (I had been to many places already).

And don't just discard the skin--render the fat to use for other awesome dishes later...here's how:
https://georgiapellegrini.com/2010/02/23/food-drink/how-to-render-duck-fat-other-important-matters/

Link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/duck-and-bacon-roulade

Ingredients:

sauce--
~2 1/2 T. olive oil, divided
1 lb. mushrooms (I used button mushrooms), sliced
1 carrot, chopped
1/2 c. diced yellow onion
1/4 c. Merlot
2 c. chicken stock
1/2 tsp. Glace de Poulet (I used this because I had it on hand; otherwise, increase chicken stock to 3 c.)
1 c. beef broth
salt and pepper, to taste (forgot to do this and still tasted great!)

roulade--
3 duck breasts, skin removed, butterflied
salt and pepper, to taste (I forgot to do this, too, and it still turned out great...)
2 T. fresh thyme leaves, chopped
6 T. chestnuts, chopped (I used ones that were shelled/ready to eat--far easier!  Note to self: at Caputo's market, near the produce area)
3/4 of a golden delicious apple
9 strips thick cut bacon

Directions:

1. Make sauce: In a large skillet, heat around 1 1/2 T. of the olive oil over medium heat.  Add the mushrooms and cook, stirring occasionally, until mushrooms give their liquid and it has nearly evaporated/mushrooms are starting to brown (around 8 min).

2. Transfer mushrooms to a plate, then add remaining 1 T. of olive oil to the skillet.  Cook, stirring occasionally, until vegetables have softened (around 6-8 min.)

3. Add Merlot and cook, stirring constantly, for 1 minute.

4. Stir in the chicken stock, Glace de Poulet (if using), and beef broth.  Bring to a boil, then boil until reduced to around 1 cup (not sure how long this took, as I was busy making the roulade).

5. Return the mushrooms to the pan, stir in, and remove from heat.

6. Meanwhile, make roulades: season inside of the duck breasts with salt and pepper, then top with around a third of the thyme leaves.

7. Top with around 2 T. of the chestnuts for each breast, then peel and cut apple into thin matchstick strips.  Cover each breast with around a third of the apple sticks. (I didn't do it for the 3rd one because my brother didn't want the filling part.)

8. Heat oven 400°F.

9. Lay 3 strips of bacon together, then place a duck breast at one end of the strips (topping side up).  Gently for a roll as tightly and best you can to form a bacon-wrapped duck breast roulade.  Secure with toothpicks.  Repeat for the other 2 breasts.

10. Heat a heavy skillet over medium heat, then add the roulades.  Cook until seared on all sides, with bacon somewhat crisped.  Transfer to oven.

11. Bake roulades until internal temperature reaches 145°F (I believe it was around 12-15 min).

12. Let roulades rest 10 min. before serving.  Serve with mushroom sauce and enjoy!