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
- 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.
- 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.
- 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.
- Serve the sliced fillet with the pear and the figs, then drizzle with the honey ginger sauce.