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Norman Duck with the Holy Trinity of Norman Cheeses
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Norman Duck with the Holy Trinity of Norman Cheeses

1 hServes 4Nutri-Score D€€€
from @bonnepitance12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • duck fillets (skin on, trimmed)Meat4 pieces
  • potatoes (cut into chunks)Produce800 g
  • Camembert (sliced)Dairy250 g
  • Pont-l'Évêque (sliced)Dairy250 g
  • Livarot (sliced, rind kept)Dairy250 g
  • oilPantry30 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

714kcal

Carbs
36 g
Proteins
44 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Kitchen thermometer
  • Tongs
  • vacuum sealer

step by step

Method

  1. Light and stabilise the Kamado

    • Light the Kamado and bring it up to a stable 180°C (or use any other barbecue).
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. 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.
    Step 7
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