Summary

Ingredients

• 1 duck breast
• 2 cloves garlic
• 1 vanilla pod (s)
• 1 tablespoon oil
• a bit salt
• some pepper
• 1 cup water
• 1 cup milk
• Corn grits (polenta), as needed
• 3 tablespoon oil
• 2 tablespoon butter
• 1 handful chanterelles
• 1 small onion (s)
• some cream
• a bit salt
• some pepper
• 1 apple
• 1 handful cranberries
• 1 small onion (s)
• 0.5 clove ½ garlic
• some vinegar, (rice vinegar)
• 1 tablespoon sugar
• 0.5 ½ chilli pepper (s)
• some ginger

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Instructions

1. Parry the duck breast, cut into the skin in a diamond shape, season with salt and pepper.
2. Fry the skin side in a pan in a little oil over medium heat until crispy, turn, add the garlic, vanilla and a little water and fry in the preheated oven (180 ° C) until pink. Then take it out, cover it and let it rest for about 5 minutes.
3. Clean the chanterelles with a brush and cut them roughly. Fry in a little olive oil, add the finely chopped onion, season with salt, pepper and deglaze with the cream.
4. Put the finely chopped onion, garlic and ginger in a little oil and deglaze with the vinegar. Add sugar and chilli and let everything simmer a little. Add the peeled and cut apples and the cranberries and let everything simmer gently, but only long enough for the apples to remain chunky.
5. Instead of fresh cranberries, you can of course use those from the glass. Ideally, it should then be cold-stirred.
6. Boil the polenta in a salted water-milk mixture and place in molds (small muffin tins) - chill.
7. Roll the cooled polenta talers in polenta flour and bake in the oil and butter mixture until golden brown - degrease from kitchen paper.
8. Serving:
9. Cut the duck breast into slices and place on a plate, arrange the polenta talers and the mushrooms and add the chutney.