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Duck breast stuffed potatoes grilled on the bbq, grated cheese, fresh chives

BBQ, Brunch, Gluten free, Cheese, Vegetables and Fruits, Duck

Ingredients

Recipe for 4

Stuffed potatoes

4 Large
Yukon gold potatoes
4 Unit(s)
Confit duck leg
450 Gr
Swiss cheese
125 Ml
Crème fraiche
0.50 Bunch(es)
Chives
1 Unit(s)
White onion

Garnish

4 Pinch(es)
Smoked paprika
8 Unit(s)
Pea sprouts
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 75.00 min

Preheat your BBQ at 375.00 °F

  • Prep

    Turn on the BBQ only on one side.

    Finely chop the chives.

    Peel and cisel the onion and shred the duck legs into pieces.

    Pick the potatoes with a fork and brush them with olive oil. Cook them for about 1 hour in the BBQ (on the side that is turned off - indirect cooking). Pick them with a tip of the knife to make sure they are cooked.

     

  • Filling

    Brown the onions in a hot pan with oil and butter, add the shredded duck and mix with a wooden spoon.

    Remove from heat and let aside.

    Once the potatoes are cooked, slice in halves and scoop out the potato flesh. In a bowl, mix together the potatoes with the duck and the onions. Add the cream, teh chives and 75% of the cheese. Season with salt and pepper. Mix.

  • Plating

    Fill the potato skins with the filling, sprinkle with smoked paprika and some more cheese.

    Add a spoon of butter on top and bake for another 5 minutes in the BBQ.

    Garnish with young sprouts and serve.

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