Light and stabilise the Kamado

• Light the Kamado and bring it up to a stable 180°C (or use any other barbecue).

Pre-cook the potatoes

• Place the potatoes on the grill with a little oil.
• Cook for about twenty minutes, turning them so they colour evenly.

Add the duck fillets

• Add the duck fillets to the grill, starting on the sides, skin side down.
• Finish the cooking on the flesh side.

Cook to temperature

• Insert a probe thermometer into the centre of the fillets and aim for 43–44°C.
• After resting they will reach around 50–52°C, which is the perfect doneness.

Grill the cheeses

• At the same time as the fillets, add the sliced Camembert, Pont-l'Évêque and Livarot, scored in a grid pattern.
• Let them cook for a good twenty minutes until melted and golden.

Rest and serve

• Take the fillets off the grill and let them rest so the juices settle.
• Slice the duck and serve with the grilled potatoes and the melted Norman cheeses.

Store the leftovers (optional)

• Once cooked and sliced, vacuum-seal the duck in portions for four.
• Keep in the fridge for about ten days or freeze.