Duck Breast in Pepper Varnish

Preheat the oven to 70 °C (upper-lower heat).

Clean, rinse and drain the spinach.

For the varnish, crush the different peppers in a mortar and stir through with honey and soy sauce.

Parcel the duck breasts and cut the skin side with a sharp kitchen knife, season with salt and little pepper. In a coated frying pan without fat, sear the duck breasts on the skin side until crispy.

Later, turn to the other side and sear only briefly on the meat side.

Then place the slices of meat on a slice of toast and brush the skin side with the pepper coating. Put them into the preheated oven and cook for about 10-15 minutes.

Remove the skin from the turnips and cut them into 1cm wide slices. Remove the leaves from the mini turnips, leaving 5 mm of the leaf base as a garnish. Heat the duck fat in a saucepan, sauté the turnips, add a sprig of thyme, pour in the chicken stock and cook for a few minutes.

Remove the skin from two shallots and cut them into very thin slices. Put the shallots in a saucepan, pour the red and port wine and boil the liquid by a little more than half. Next, strain this reduction through a sieve and thicken (assemble) with 1 tbsp of ice-cold butter pieces, season with salt, pepper and a pinch of nutmeg.

Remove the peel from one shallot and chop it into small pieces.

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