Canard Cordon Bleu

As Billy Madison once said, “Well, I made the duck blue because I’d never seen a blue duck before and I wanted to see one.” In this case, we had duck breast, and we decided to give it the Chicken Cordon Bleu treatment! So, we pounded the duck breast out, layered on some prosciutto, and rolled it around some Raclette before breading and air frying (although conventional oven will work too). In the end, we wound up with a perfect mixture of nutty sweetness from the duck, saltiness from the prosciutto, and earthiness from the Raclette…all wrapped up in a crispy package!

We served our Duck with a side of Morels and Asparagus in sort of an arranged food marriage of Autumn and Spring flavours. Other sides that would go well with this from the veggie category are Broiled Tomatoes, Dijon Broccoli Stalks, Kale Tots, and Shaved Brussels Sprouts…and from the starch/carb category, Alpine Mushroom Toast, Buttered Egg Noodles with Peas and Mushrooms, Rösti, Sneaky Mashed Potatoes, and Sweet Potato Wedge Fries.

Time: 60 Minutes


  • Duck Breast (Check our How to Break Down a Duck if you’ve got whole duck)
  • Prosciutto
  • Raclette Cheese (although Emmentaler will also work)
  • Egg
  • Bread Crumbs
  • Optional: Whole Grain Dijon Mustard


  • If using a conventional oven, preheat to 415 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
  • Remove the skin from your duck breast, and cut or pound it it to a thin piece of meat.
  • Lay a few (we used two) pieces of prosciutto over your duck and place some thinly sliced cheese atop that. If you like, spread a little mustard over the cheese (or other seasonings you like).
  • Roll everything up together tightly.
  • If using an air fryer, preheat to 400 degrees.
  • Crack an egg, and beat it on one bowl, and pour some bread crumbs in another. Coat your duck roll up in egg, and then coat in bread crumbs.
  • Place your breaded duck rolls on your baking sheet/air fryer basket, and give a quick oil spray.
  • Bake/Air Fry for 20 minutes.
  • When your duck reaches an internal cooked temp of at least 165 degrees F, and your breading is crispy and golden brown, you’re ready!
  • Plate, devour, and enjoy!


  1. Never ocurred to me to make a duck breast a la Cordon Bleu! Sounds good and looks good, too. My God, I think I’ll try it 🙂

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