Do you want your Big Green Egg at hand during your holiday? Reserve some space in your car and take the Mini with you. After all, small barbecues are great for cooking at the campsite, but our Mini will really get the party started! How does this tasty menu of smoked duck breast with couscous salad, grilled chicken thighs, vegetables and delicious berry cakes with grilled mango as a bonus grab you?
PREPARATION IN ADVANCE: 55 MINUTES
PREPARATION: 20 MINUTES
2 duck breast fillets (magret de canard)
500 ml red beetroot juice
250 g couscous
4 tbsp extra virgin olive oil
4 cooked red beetroots (small)
1 bunch of chives
2 little gem lettuces
24 wild asparagus or green asparagus spears
4 chicken thighs on the bone with skin
2 tbsp freshly ground black pepper
2 tbsp sea salt flakes
2 tbsp paprika
2 tsp ground mace
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground lemon grass
2 red pointed peppers
8 spring onions
200 grams tenderstem broccoli (or broccoli florets halved lengthwise)
200 g sugar snaps
100 g sugar
100 g of soft butter, plus extra for greasing
1 unsprayed orange
100 g flour, plus extra for dusting
50 g redcurrants + 50 g blueberries (or other firm red summer fruit)
For the garnish:
1 mango (not too ripe)
1. Mix all ingredients for the rub together. Rub it onto the skinless side of the chicken thighs. Cover and store in the refrigerator.
2. Halve the pointed peppers lengthwise and remove the stem, seeds and pith. To prepare the vegetables, remove the roots and most of the green tops from the spring onions. Cover the vegetables and store in the refrigerator.
2. Place the eggs and sugar in a mixing bowl and beat with a whisk until light and frothy. Whisk in the butter and finely grate the peel of the orange over the bowl (as you will not be using the rest of the fruit, you can eat it or squeeze it). Fold the flour and sea salt into the egg mixture. Finally, carefully mix in the redcurrant and blueberries.
3. Grease 4 round aluminium tins (Ø 6-8 cm, 3-4 cm high) using butter and dust with flour. Tap out the excess flour and distribute the cake batter over the tins. Place them on the grid and close the lid of the EGG. Bake the cakes for approx. 30 minutes until golden brown and done. Remove from the EGG and leave to cool prior to serving.
1. Remove the grid and the convEGGtor and reduce the temperature of the EGG to 90ºC. Meanwhile, score the fat layer of the duck breasts crosswise and sprinkle with sea salt on both sides.
2. Place the Mesquite Wood Chunk on the glowing charcoal, replace the convEGGtor and either add an aluminium drip tray or cover with a sheet of aluminium foil (for models larger than the Mini you could also use the Round Drip Pan). Place the grid in the EGG and lay the duck breasts on the grid fatty side up. Insert the pin of the Dual Probe Remote Thermometer into the core of one of the fillets and close the lid of the EGG. Set the core temperature to 54°C and bring the temperature of the EGG back to 90°C. Leave the duck breast fillets to smoke for approx. 45 minutes until the set core temperature has been reached.
3. For the salad, bring the beetroot juice to the boil. Mix the couscous with the olive oil in a bowl. Pour the hot beetroot juice over it and allow to stand for 10 minutes. In the meantime, peel the cooked beetroot, cut in small segments and halve these segments. Finely chop the chives.
4. Stir the couscous to loosen it. Mix in the beetroot and chives and season to taste with sea salt and pepper. Remove the duck breast fillets from the EGG when the set core temperature has been reached and loosely cover with aluminium foil.
5. Remove the grid and the convEGGtor from the EGG and place the Cast Iron Grid in the EGG using the Cast Iron Grid Lifter. Heat the EGG to 220°C. To prepare the vegetables, halve the little gem lettuces lengthwise and remove the hard ends of the green asparagus if you are using these.
6. Place the little gems on the grid cut side down, and close the lid of the EGG. Grill the lettuce for approx. 2.5 minutes, rotate through 90 degrees and grill for another 2.5 minutes.
7. Remove the lettuce from the EGG and place the asparagus on the grid. Grill the wild asparagus for approx. 1 minute and green asparagus for approx. 3 minutes, roll them over and grill again for 1 or 3 minutes respectively.
8. Cut the duck breast into attractive slices. Halve the pieces of little gem again and sprinkle sea salt onto the segments. Distribute over the plates, together with the couscous salad and asparagus, and garnish with balsamic crème.
1. Place the chicken thighs on the grid skin side down and close the lid of the EGG. Grill de chicken thighs for approx. 15 minutes, moving them around every three minutes. This will increase contact with the grid, ensuring a crispy skin.
2. Turn the chicken thighs over and grill for another 3 minutes on the side with the rub.
3. Remove the chicken thighs from the EGG and cover loosely with aluminium foil. Do not wrap them up tightly as this will affect the crispiness of the skin.
4. Distribute the tenderstem broccoli (or halved broccoli florets) over the grid. Close the lid of the EGG and grill for about 3 minutes. Turn the broccoli over and grill for another 3 minutes. Remove from the EGG and sprinkle with sea salt to taste.
5. Distribute the pepper halves over the grid. Close the lid of the EGG and grill for about 2.5 minutes. Turn the peppers over and grill for another 2.5 minutes. Remove from the EGG and sprinkle with sea salt to taste.
6. Distribute the spring onions over the grid. Close the lid of the EGG and grill for about 2 minutes. Turn the spring onions over and grill for another 2 minutes. Remove from the EGG and sprinkle with sea salt to taste.
7. Distribute the sugar snaps over the grid. Close the lid of the EGG and grill for about 2 minutes. Turn the sugar snaps over and grill for another 2 minutes. Remove from the EGG and sprinkle with sea salt to taste. If using a larger model than the Mini, you could grill the spring onions and sugar snaps at the same time.
8. Distribute the chicken thighs and vegetables over the plates.
1. Increase the temperature of the EGG to 250°C. For the garnish, peel the mango and cut the flesh from the pit in thick slices.
2. Place the mango slices on the grid and grill for approx. 1 minute. Turn the mango over and grill for another minute.
3. Distribute the mango over the cakes before serving.