Preparation: 10 min
Marinade: 2 h
Cooking time: 35 min
Serves: 4
Ingredients:
1 duck breast (duck breast with both fillets)
6 fig leaves
12 figs
25g heather honey
Pine needles
Fleur de sel
Freshly ground pepper
Accessory:
Preparation:
1. Light your Kokko and bring the chamber temperature to 210°C.
2. Rub your duck breast with fleur de sel and freshly ground pepper, wrap it in fresh fig leaves, and let it 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 another 10 minutes, then remove the meat and let it rest for 10 minutes.
5. In a small ceramic dish, place the figs and drizzle them with honey, a little water, and a splash 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 hot figs. Drizzle the duck with the fig cooking juices and enjoy.
