Duck and goose breast with potato roses and Brussels sprout quiche
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ Brussels Sprouts Quiche approx. 30 min.
⧗ Potato roses approx. 30–40 min.
Grill(s) & Equipment:
• Muffin tin
• Grill (for indirect grilling)
Ingredients
For the court:
• 1 duck and 1 goose breast each
• approx. 1 kg Brussels sprouts, cleaned
and blanched
• 1 pack of puff pastry
• 200 ml cream
• 200 g protein
• 1 pack of Gorgonzola
• some Emmental cheese, grated
• Butter for greasing
• 4 large potatoes, peeled
and planed
• Olive oil
• fresh rosemary, chopped
• 1–2 garlic cloves, finely chopped
• Salt
• Pepper
preparation
➊ Score the skin side of the goose and duck breasts and remove any excess fat. Place the breasts skin side down on a hot steel or grill plate until the fat has drained out. Then continue grilling in the indirect grill zone until the desired level of doneness is achieved.
➋ Let it rest briefly, cut into slices and season with salt and pepper.
➌ Roll out the puff pastry on a baking sheet, place a baking frame on top and spread the Brussels sprouts in it. Whisk the cream with the egg white and Gorgonzola and pour into the frame. Sprinkle with a little grated cheese.
R ecipe by Cornelia and Martin Schulz
“Grill-doch-mal” is the motto of Cornelia and Martin Schulz, who turned their hobby into a profession and offer catering in addition to grilling and baking courses. In 2017, they impressed the GBA judges with their performance and won the title of champion at the German Grill and BBQ Championship. They also appear in FIRE&FOOD from time to time with their culinary ideas.
Recipe from FIRE&FOOD 04/2020