ingredients

2 duck breasts
1 eggplant
2 beef heart tomatoes
1 bulb of fennel
2 zucchini
2 sprigs of rosemary
1 small bouquet of thyme
8 cl of olive oil
1/2 cuil. to c. mignonnette

Equipment

Scissors
1 bowl
1 board 1 knife
2 hermetic boxes
1 barbecue
1 forceps going to fire

Steps

Summer grilled duck

In advance: mix rosemary and green leaves of finely chopped fennel, thyme leaves, oil, mignonnette. Let stand 15 min.

During this time: cut the breasts in the width into slices 2-3 cm thick. Put them in a box with half the marinade, put at least 2 hours in the fridge, stir 2-3 times. Cut the vegetables into thick slices of 5-6 mm (1 cm for tomatoes), enclose them in the other box with the rest of the marinade, keep 2 hours in the fridge.

Approx. 20 min before serving: layer the vegetables in several "batches" on the grill, salt, cook on both sides with medium embers: fennel 10- 12 min; eggplant 8-10 min; zucchini and tomatoes 3-5 min; and breast 5-6 min with softer embers.

To serve: overlay the vegetables on 4 plates; put the duck on it. Enjoy.