• 2 duck breasts, approx.
• 250g each
• Salt pepper
• Oil for frying
• 30g butter
• 1 tablespoon honey
• 300g chanterelles
• 5 tablespoons of oil
• Clove of garlic, finely
• chopped Salt
• pepper nutmeg
• 2 sprigs of thyme
• 3 shallots, quartered
• 50g butter
• 2 spring onions
• 1 red pepper, peeled
• 100ml dry red wine Salt pepper
• 1 pinch of ginger powder
• 3 tablespoons of Christmas balm

Season the duck breasts with salt and pepper and fry skin-side down in a pan with hot oil. Then put in the 180 degree oven for about 10 minutes. Take out, turn over and let rest in this pan for at least 10 minutes. Spread the honey thinly on the sides of the skin. Slide the breasts under the grill and bake until golden brown. Clean the chanterelles. Heat oil in a pan. Fry the mushrooms well in it. Add the chopped garlic, season with salt, pepper and nutmeg and finally add the sprigs of thyme. Sweat the shallot quarters in butter. Add the spring onions and paprika, pour the red wine over them, reduce almost completely and season with salt, pepper and ginger powder, mix with the mushrooms. Add the Christmas balm and let it simmer briefly. Place the sliced duck breasts on the mushrooms and pour the vinegar over them. Serve with bread dumplings or spaetzle.