Thomas Keller & The French Laundry's Roulade of Duck with Creamed Corn & Morel Mushroom Sauce recipe from the French Laundry cookbook.

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Recipe from French Laundry cookbook:
roulade of duck:
1 whole boneless duck breast (about 12 oz)
salt and pepp
allspice berries
2 leaves of savoy cabbage or swiss chard

creamed corn:
5 ears of corn
4.5 tb unsalted butter
salt and pepp

morel mushroom sauce:
4 oz morel mushrooms
3 tb unsalted butter

3/4 cup "quick" duck sauce

1 tsp each: minced shallot, chives, parsley
1 tb brunoise (minced and blanched carrot, turnip and leek)