Pier­rade

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.