To end the summer holidays, Cyril Lignac shares with you a recipe for skewers that is different for the barbecue

The advantage of the barbecue is that you can cook a multitude of meats on it. Beef ribs, merguez sausages or lamb chops, the choice is wide! Skewers are also very popular. And what if, for a change from chicken or beef, you prepared them with duck fillets? This is the idea that Cyril Lignac suggests to us. He combines poultry with zucchini, tomatoes and apricots and covers it all with a sauce made from soy sauce and honey. A recipe that will delight lovers of sweet/savory flavors!

For the dukkah (dried fruit mixture):

Of Egyptian origin, dukkah is a mixture of dried fruits and spices. In Cairo, tradition dictates that, as an aperitif, you successively dip your bread in olive oil and then dukkah. It is also a valuable ally in the kitchen and can be sprinkled on salads, meats or grilled vegetables. It is also used as a breading for meats and fish and enhances sauces, vinaigrettes and marinades.