Duck breast with savoury strudel en gratin
Preparing duck on the Big Green Egg? This duck breast recipe, including side dishes, will sort out your Christmas meal in one go!
Ingredients
- 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
- 2 eggs
- 100 ml cream
- ½ celeriac
- 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
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