Cooked duck pallet in fig leaves, semi-smoked figs

Preparation: 10 min

Marinade: 2 h

Cooking: 35 min

Servings: 4

INGREDIENTS:

1 Duck pallet (duck chest with 2 duck breasts)
6 fig leaves
12 figs
25g of heather honey
Pine needles
Salt
Pepper from the mill

Accessory:

Lava stone

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 210°C.

2. Rub your duck paletot with salt and ground pepper, roll it up with fresh fig leaves and leave to marinate for 2 hours at room temperature.

3. Heat your lava stone and place the duck paletot 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 another 10 minutes, remove the meat and let it rest for 10 minutes.

5. Place the figs in a small ceramic dish and sprinkle them with honey, a little water and a touch of Banyuls vinegar. Cover this dish with fresh fig leaves and cook for 10 minutes on the lava stone.

6. Next, cut the duck and serve with the hot figs, sprinkle with fig juice and enjoy.