Cooking time: 10 min – Preparation time: 20 min – Serves: 6
Ingredients
800 g duck breast
1 onion
2 small carrots
2 grapefruits
200 g mixed baby leaves
50 g shelled pistachios
2 tbsp honey
2 tbsp cider vinegar
1 pinch of four-spice blend
A few sprigs of dill and chives
Olive oil
Salt, pepper
Equipment:
Kamado Kokko L
or Kamado Kokko XL
Chamba black clay salad bowl
Cast iron plancha cooking plate
Preparation:
1. Trim the duck breasts and cut them into strips. Peel one grapefruit and segment it. Squeeze the juice from the second grapefruit.
2. Prepare the marinade: mix the honey with the vinegar and four-spice blend. Add the duck strips and leave to marinate in the fridge for at least 2 hours. Meanwhile, peel the carrots and cut them into sticks. Peel the onion and slice it thinly.
3. In a large dish, arrange the salad leaves, carrot sticks, and onion slices. Drizzle with olive oil, season with salt and pepper.
4. Light your Kokko, lightly oil it, and cook the duck strips for 5 minutes on each side. At the last moment, add a few spoonfuls of marinade to caramelise them.
Tip: Spread the duck fat over the meat and keep a spoonful to mix into the dressing.
Discover all our marinade ideas for your meats and fish!
