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

Name: Duck breast stuffed potatoes grilled on the BBQ, grated cheese, fresh chives
Prep time: 75 minutes
Yield: Recipe for 4
Ingredients: Yukon gold potatoes; Confit duck leg; Swiss cheese; Crème fraiche; Chives; White onion; Smoked paprika; Pea sprouts

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 min

Preheat your BBQ at 375 °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.