Duck Breast in Honey-Sesame Coat with Cheddar-Cauliflower Cream

marinate with honey, coat in sesame seeds and cook briefly in olive oil.

Sauté the savoy cabbage strips, the potato sticks, a few shallot cubes, the chopped mushrooms, the chopped celery greens and the finely diced celery in butter and olive oil and season vigorously with salt and freshly ground pepper.

For the sauce, dice the remaining shallots, sauté in butter, fold in the diced cheddar, top up with whipped cream, add the sautéed vegetables, refine with whipped cream and finish with salt, pepper and a hint of nutmeg.

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