John Myers
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Duck Breast with Chard Filling on Potato Cubes
The perfect duck breast with chard filling on potato cubes recipe with a picture and simple step-by-step instructions.
Swiss chard filling
- 10 leaf Swiss chard fresh
- 100 g Oyster mushrooms
- 1 Pc. Clove of garlic
- 1 Pc. Shallot
- 150 g Creme fraiche Cheese
- 2 tbsp Grated cheese
- 0,5 tsp Freshly grated nutmeg
- Salt and pepper
- 4 leaf Nasturtiums
Potato cubes
- 400 g Floury potatoes
- 140 ml Cream
- 25 g Butter
- 0,5 tsp Salt
- Pepper from the grinder
- Wasabi
Potato cubes
- For the potato cubes, cut the waxy potatoes into 1 cm squares. Before serving, bake in clarified butter on both sides until golden brown. Puree base: Peel and dice the potatoes. Then boil in salted water and allow to evaporate well. Add the cream and butter and mash everything. Season with salt and a little pepper and add the wasabi if you like. Then fill into a piping bag for serving. Sprinkle the puree on the left and right of the sliced duck breast and place the potato cubes on top.
Duck breasts 1
- Rinse duck breasts with cold water, pat dry. Incise the skin in a diamond shape at a distance of 1 cm. Cut a deep, wide pocket horizontally into the meat from one long side.
Swiss chard filling
- Clean and wash the chard. Clean mushrooms. Roughly chop both. Peel off the onion and clove of garlic, dice or chop very finely. Mix everything with the crème fraîche and cheese. Then season with nutmeg, salt and pepper. Now pour the mixture into the pockets of the duck breasts. Tie up with kitchen thread.
Duck breasts 2
- Heat the grill to 220 ° C. Grill the duck breasts on the skin side. Then on the other side. Cooking time: 12-15 minutes. Then cut into slices and arrange on a nasturtium leaf.
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