Go to content

Duck paletot cooked in fig leaves, semi-smoked figs

13 Jan, 2020
Duck paletot cooked in fig leaves, semi-smoked figs

Preparation: 10 min

Marinade: 2 h

Cooking time: 35 min

Serves : 4 people

 

 


Ingredients:

1 duck breast (duck carcass with the 2 breasts)
6 fig leaves
12 figs
25g heather honey
Pine needles
Fleur de sel
Freshly ground pepper



Accessory:

Lava stone

 


Preparation:

 

1. Light your Kokko and reach an internal temperature of 210°C.

2. Rub your duck breast with fleur de sel and freshly ground pepper, wrap it in fresh fig leaves and marinate for 2 hours at room temperature.

3. Heat your lava stone and place the duck breast skin-side down (do not remove the leaves) and cook for 25 minutes on this side.

4. Turn the duck over and cook for an additional 10 minutes, remove the meat and let it rest for 10 minutes.

5. In a small ceramic dish, place the figs and drizzle with honey, a little water and a touch of Banyuls vinegar, cover the dish with fresh fig leaves and cook for 10 minutes on the lava stone.

6. When ready, carve the duck and serve with the warm figs, drizzle the duck with the fig cooking juices and enjoy.