Preparation time: 10 min
Marinade: 2 h
Cooking time: 35 min
For: 4 pers.
Ingredients:
1 Paletot de canard (duck chest with 2 duck breasts)
6 fig leaves
12 figs
25g heather honey
Pine needles
Fleur de sel
Ground pepper
Accessory:
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 210°C.
2. Rub your duck with fleur de sel and ground pepper, wrap with fresh fig leaves and marinate for 2 hours at room temperature.
3. Heat your lava stone and place the duck breast on the skin side (do not remove the leaves) and cook for 25 minutes on this side.
4. Turn the duck over and cook for a further 10 minutes, remove the meat and leave to rest for 10 minutes.
5. Place the figs in a small ceramic dish and drizzle with honey, a little water and a dash of Banyuls vinegar. Cover with fresh fig leaves and cook for 10 minutes on the lava stone.
6. When ready, cut up the duck and serve with the hot figs. Drizzle the fig cooking juices over the duck and enjoy.
