This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Duck breast with savoury strudel, scalloped celeriac and sweet potatoes
If you are interested in preparing duck on the Big Green Egg, then this would be the perfect duck breast recipe! Thanks to the various side dishes, such as the savoury strudel and scalloped celeriac and sweet potatoes, this duck dish would make a great Christmas main dish. The advance preparations are easy and you can cook everything simultaneously.
FOR THE DUCK BREAST FILLETS
4 duck breast fillets
25 g fresh ginger root
Finely grated zest of ½ orange
1 can of 4 confit duck legs
3 sweet potatoes
½ red onion
1 clove of garlic
100 ml cream
Approx. 3 slices of filo pastry (with a total area of approx. 30 x 60 cm)
50 g blanched, coarsely chopped hazelnuts
4 sprigs of thyme
PREPARATION IN ADVANCE
Remove the excess fat from the duck breast fillets (just make sure that a small layer remains) and place them on the worktop, fat-side down. Peel the ginger root and finely grate about a fifth over the fillets. Add orange zest and rub it into the fillets. Sprinkle with salt and pepper to taste. Place two fillets on top of each other, with the fat on the outsides. Tie with butcher’s twine.
Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 200°C. Open the can of duck legs and check if the fat in the can is soft enough to remove the legs. Warm briefly, if necessary, and take out the legs. Pull the meat from 2 legs and cover the other legs before storing in the refrigerator. These will be not be used for this recipe. You could use them for a tasty rillette, for example.
Peel the sweet potatoes and cut one potato into small cubes. Cut the remaining root ginger in thin slices. Peel and halve the onion and the garlic and place them in the fat that remains in the can. Place the can on the grid, close the lid of the EGG and leave to infuse for about 30 minutes until the potato cubes are soft.
Meanwhile, beat one egg and the cream in a mixing bowl and add salt and pepper to taste. Peel the celeriac and use a mandolin to cut the celeriac and the two remaining potatoes into thin slices and add these to the egg mixture. Ensure that the vegetables are well covered.
Remove the can with potato cubes from the grid and empty the contents into a sieve. Make sure that you collect the fat in a bowl for the duck legs you are storing for future use. Remove the onion and garlic and leave the potato cubes to drain. Line the baking tin with parchment paper and fill with overlapping layers of celeriac and sweet potato slices.
Spread the filo pastry segments lengthwise on the worktop, slightly overlapping, to create a rectangular shape of approx. 30 x 60 cm. Beat the remaining egg. Divide the pulled duck leg meat and the confit potato cubes over the dough, allowing for an edge of a few centimetres. Sprinkle half the hazelnuts over it and roll up the dough. Brush the beaten egg onto the edges of the dough before or while rolling, and while rolling turn the sides of the dough inwards to seal the roll. Brush the roll with egg.
You can prepare the dish up to this stage, extinguish the EGG and light it again at a later stage. Cover and refrigerate the ingredients until needed.
Heat the Cast Iron Dutch Oven on the grid of the EGG and roast both sides of the duck breasts, until nicely brown and crispy fried. Remove the pan from the grid and place the baking tin with the scalloped celeriac and sweet potatoes on it. Close the lid of the EGG and allow it all to cook for 15 minutes.
Place the Half Moon Cast Iron Plancha Griddle next to the baking tin, ribbed-side up, and place the duck breasts and the stuffed roll on it. Close the lid of the EGG and allow everything to cook for about 20 minutes until done.
Remove the baking tin, the strudel and the duck breasts from the EGG. Carefully lift the scalloped celeriac and sweet potatoes from the baking tin using the parchment paper, and cut into slices or squares. Cut the strudel into thick slices. Finally, cut the duck breast fillets in slices after they have rested for about 5 minutes. Share among the plates and sprinkle with the remaining hazelnuts. Garnish with a sprig of thyme.
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