Geflügel - February 28, 2022

Stuffed duck leg with sweet potato puree

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, kitchen twine

Ingredients

• 4 duck legs
• 12 slices bacon
• 12 dried plums
• 1.2 kg sweet potatoes
• 100 ml milk
• 1 tbsp butter
• 1 kg salsify
• Salt
• Pepper
• Nutmeg
• Rub spice (your favorite rub)
• 500 ml duck sauce

For the duck sauce:
• 1 bunch of soup vegetables
• 2 onions
• 400 ml duck stock
• 1 glass of red wine
• 2 tbsp tomato paste
• Bay leaves
• Juniper berries
• Clarified butter
• Pepper
• Salt

Sold out

preparation

➊ Remove the bones from the duck legs and then season the meat with your favorite rub to taste and massage it in well. Wrap the prunes in bacon and fill each duck leg with three bacon-wrapped prunes and roll into a roulade; wrap with kitchen string. Salt the skin side.

➋ Grill the duck leg roulades on the skin side until crispy, reduce the grill temperature to approx. 140 °C and continue grilling the roulades over indirect heat (they are perfect at a core temperature of 65 °C).

➌ Peel the salsify with gloves, cut off the ends and cut into equal-sized pieces. Cook in lightly salted water for about 20 minutes until al dente.

➍ Heat the grill to 230 °C and put the sweet potatoes in for about 35-40 minutes until they are soft. Then halve the sweet potatoes, scrape out the soft flesh with a spoon and put in a bowl. Mash with a potato masher and mix with butter and milk and season with salt, pepper and nutmeg.
Briefly grill the salsify and season with salt and pepper.

➎ For the duck sauce, clean the vegetables, peel the onions and roughly dice or slice them. Heat clarified butter in a large casserole dish and fry the vegetables. Stir the tomato paste into the vegetables, then deglaze with red wine. Add the bay leaves, juniper berries and duck stock and simmer everything at a medium heat for about 1 ½ hours, adding more red wine if necessary. Pour the sauce through a fine sieve and collect the ingredients, then put it back in the pot and reduce by about a third. Finally, season with salt and pepper.

➏ Finally, arrange everything nicely on a plate and garnish with the duck sauce. Enjoy!

Recipe by Kalle Drews

“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.

Recipe first published in FIRE&FOOD Magazine 04/2021