15 duck tenderloins
30 slices of smoked duck breast
Oil, salt and pepper
Herbes de Provence
Cut each tenderloin in half lengthwise. Pit the prunes and cut them in two. Roll the slices of smoked duck breast around the prunes. On the skewer, alternate the pieces of tenderloin, pepper and prune. Season with a mix of oil, salt, pepper and herbes de Provence. Grill for 5 minutes on each side.