A very original way to prepare duck breast on the barbecue! I can’t quite remember how I came up with this recipe, but I clearly remember how amazing it turned out. I highly recommend watching the video to fully understand the barbecue cooking technique for making this dish.

🇺🇸 Goat Cheese-Stuffed Duck Breasts with BBQ Vegetables

A rich and indulgent complete dish: duck breasts stuffed with creamy goat cheese, served with Mediterranean vegetable tian and smashed potatoes cooked in duck fat. A rustic yet refined treat—crispy and tender—perfect for festive dinners or summer evenings.

🥩 Wine Pairings

Choose an elegant, fruity red wine like a Pinot Noir from Burgundy or a slightly spicy Côtes du Rhône. For white wine lovers, a buttery Chardonnay pairs well with both the cheese and the duck. On the beer side, go for a smooth amber ale or a Belgian Dubbel.

🔥 Cooking Time

Prep: 25 minutes
Tian cook time: 40 minutes at 160°C (320°F)
Duck breast searing: 10–15 minutes on the griddle
Final cook (stuffed): 10 additional minutes on the griddle

Ingredients

Duck Breasts

2 fairly thin duck breasts
1 generous piece of good-quality goat cheese
Salt/pepper

Vegetable Tian

1 zucchini
2 tomatoes
1 eggplant
1 large onion
2 garlic cloves, minced
Olive oil

Potatoes

1 kg (2.2 lbs) baby potatoes
Fresh thyme

Instructions

Prepare the vegetables: Slice vegetables thinly and layer vertically in a baking dish (tian-style). Drizzle with olive oil, add garlic, salt, pepper. Bake at 160°C (320°F) for 40 minutes.
Pre-sear the duck: Season the meat side only with salt. Quickly sear the meat side on a very hot griddle for 1–2 minutes.
Stuffing: Place slices of goat cheese on one duck breast, top with the other breast, tie with kitchen string, and season the skin side.
Final sear: Cook the stuffed duck breasts on the griddle until internal temp reaches 63–65°C (145–149°F). Reserve the rendered fat.
Potatoes: Boil, drain, then smash them into the hot duck fat on the griddle. Add salt, pepper, fresh thyme.
Serve hot with tian and smashed potatoes.

🧾 Nutrition Facts

Nutrition Facts

Serving Size: 1/4 of the dish (~400 g)

Calories: 781 kcal 🟧

Fat	55.2 g	🟥 79% DV
… Saturated fat	19.1 g	🟥 96% DV
… Omega-3	0.33 g	🟩 22% DV
Carbohydrates	17.6 g	🟩 7% DV
… Sugars	6.4 g	🟩 7% DV
Fiber	2.8 g	🟩 11% DV
Protein	49.3 g	🟥 99% DV
Cholesterol	167 mg	🟥 56% DV
Sodium	2.2 g	🟥 37% DV
Calcium	98 mg	🟩 12% DV
Iron	3.9 mg	🟩 28% DV
Vitamin B12	3.1 µg	🟥 124% DV

*DV: Daily Value based on a standard adult diet (8400 kJ / 2000 kcal)

🧬 Health Insights – Cancer + Diabetes

💡

🥗 Is this recipe healthy ?

This goat cheese-stuffed duck breast recipe is both indulgent and refined, but its nutritional values should be considered as part of a balanced diet. It's high in fat—particularly saturated fat—and fairly calorie-dense. However, it also provides a great source of high-quality protein, iron, vitamin B12, and above all… rich flavor!

🧬 Click to expand

🔬 Potential Risks
Cancer: High-temperature griddle cooking can produce HCA/PAH compounds, which are potentially carcinogenic. To reduce this risk, avoid charring the meat and prefer gentler, indirect cooking methods whenever possible.
Diabetes: The moderate carbohydrate content (potatoes, roasted vegetables) can fit into a diabetic-friendly diet if portions are well-controlled. Be cautious of hidden sugars in squash or other side dishes.

✅ Health Benefits