Pierrade
(serves 4)
3 duck breasts
2 large sirloin steaks
1 package halloumi cheese
sauces of your choice (Bearnaise, Satay, hoisin, Dijon mustard are good)
Place the meats in the freezer for about half an hour before you want to begin preparing dinner. This will make them easier to slice. With a small sharp knife, cut all sinews and membranes from the duck and sirloin. You can choose whether to keep the fat on the duck, but you’ll want to remove it from the sirloin. Now, slice the meats into delicate, bite-sized pieces. Arrange in a single layer on plates and sprinkle with seat salt and fresh black pepper.
Cut halloumi into bite-size pieces and place on a platter.
Heat up your pierrade stone and brush sparingly with peanut oil. Provide everyone with sharp forks, and dig in, each person cooking his or her own bites as wanted, dipping into chosen sauces.
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