- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh basil
- 2 teaspoons Emerilís Creole Seasoning 
- 4 skinned and boned duck breast halves (from 2 ducks)
- 12 slices bacon
- 1 teaspoon salt
- 8 turns freshly ground black pepper
- 4 teaspoons chopped unroasted pistachio nuts
- 1/2 medium avocado, peeled, pitted, and cut into 8 vertical slices
- 1 cup Pistachio Armagnac Sauce 
- Prepare a dry marinade by combining the shallots, garlic, tarragon, basil, and Creole Seasoning in a small bowl.
- Place the duck breasts between sheets of plastic wrap and pound them with a meat mallet until theyíre very thin---1/16 to 1/8 inch thick. Remove the plastic wrap, rub the dry marinade into both sides of each breast, place the breasts in a covered dish, and refrigerate for at least 1 hour or overnight, if possible.
- Preheat the oven to 400?F. Line a baking sheet with parchment or wax paper.
- Lay 3 slices of the bacon on a flat surface. Place 1 duck breast on top of the bacon along one end. Sprinkle the breast with 1/4 teaspoon of the salt, 2 turns of the pepper, and 1 teaspoon of the pistachios. Arrange 2 avocado slices on top, and roll up---with the bacon---1 turn, or just until the bacon overlaps itself. Trim off the excess bacon and save it for the Pistachio Armagnac Sauce. Repeat the procedure to make the remaining roulades.
- Place the roulades on a baking sheet and bake until the bacon is brown and crisp and the duck meat tender, for about 30 minutes. Remove from the oven. Using a very sharp knife, trim off the ends of each roulade and then cut each across into 4 slices.
- While the roulades are baking, prepare the Pistachio Armagnac Sauce.
- To serve, spoon 1/4 cup of the Pistachio Armagnac Sauce on each of 4 plates and arrange 4 roulade slices on top.