Duck fillet with chocolate shavings and tonka beans, dressed pear and figs



  • 1 Ernest Soulard duck fillet
  • 10 g cacao and tonka bean mixture (35 g crushed chocolate, 2 g brown sugar, 1.5 g ground long pepper and 1 g ground tonka beans)
  • Fine salt
  • 1 tbsp olive oil
  • 1 Conference pear
  • 1 fresh purple fig
  • 2 g fresh grated ginger
  • 1 tbsp honey
  • 1 tbsp salted butter
  • 1 tbsp chicken stock
  • Coriander leaves


  1. Make an incision in the duck fillet and salt on both sides. Add the olive oil to a hot pan and brown the duck, skin side down, for 5 minutes. Flip the fillet and sprinkle with half of the cacao and tonka bean mixture. With the meat side down, cook in the oven for 5 minutes at 180°C (350°F). Remove the fillet from the pan and let sit for 5 minutes, covered with aluminum foil.
  2. Cut the unpeeled pear in half and remove the core. Open the figs in two, keeping them in one piece. Place the pear and the figs on an oven-ready tray, sprinkle with the other half of the cacao and tonka bean mixture, and cook the figs in the oven at 180°C (350°F) for 10 minutes, and the pear for 20 minutes.
  3. Skim the fat from the pan, heat and deglaze using the chicken stock, add the honey and the fillet's juices after sitting for 5 minutes, and then the grated ginger. Heat over a low flame and thicken with butter, while stirring.
  4. Serve the sliced fillet with the pear and the figs, then drizzle with the honey ginger sauce.