Duck breast with hot apple syrup on hot lightning

Peel potatoes, apples and shallots and cut into small pieces. Pour enough of the potato, apple and shallot into pan as much as possible, add salt to taste and bring to the boil. Mixture covered in 20 min.

Fry bacon on very low heat in dry frying pan, place on the bottom of spring form (or similar), so that bacon does not curl. Meanwhile, cross off skin of duck breast with sharp knife in diamond pattern. Season the duck breast with ginger, salt and pepper to taste. In frying pan on high-velvety fillets, fry for 5 minutes, turn meat and bake for 1-2 minutes. Remove fillets from the pan and let them rest in aluminum foil.

Deduce liberated fat from duck breast. Pour poultry meat into frying pan, add cranberries and stir up stirring. Fond in high heat in 5 min. Reduce to sauce.

Drain the potato mixture, add butter and crème fraîche and mix into wholemeal puree with hand mixer or pestle.

In microwave apple syrup 20 sec. heat so that syrup becomes liquid. Halve duck breast.

Distribute hot lightning over four plates and pour sauce into a well. Put bacon in it. Place duck breast next to hot lightning and drizzle apple syrup in a dash next to it.