Fried duck breast fillet on roasted chicory

In a wide pan, cook the wine with the fondue, slices of fresh ginger, cinnamon stick and clove on high heat in about 25 minutes to half.

Slice the duck breast fillets on the sheet with a sharp knife crosswise every inch. Keep them covered in the refrigerator until use.

Cut the orange into four nice big slices and halve them.

Let the duck breast fillets come to room temperature and rub the meat side with salt and freshly ground pepper. Then lay them down with the velvet in a sturdy frying pan.

Fry the fillets for 6-8 minutes until the skin is crispy brown and the fat has melted out.

Place the fillets on the baked side on a plate.

Pour the melted fat - except two tablespoons - into a heat-resistant bowl.

Now place the duck breast fillets with the meat side in the remaining fat and fry this side in 3-4 minutes nicely brown.

Halve the chicory bushes lengthwise and cut a 1 cm thick slice of each half, again in length.

Spread the chicory slices thinly with the duck fat and grill them in a hot grill pan until they are al dente and have grill stripes on both sides.

Wrap the duck breast fillets in aluminum foil and let them simmer for a while.

Sift the cooked wine mixture over the shortening and cook on a high heat for a few minutes until it is a nice gravy.

Spread the slices of orange with duck fat and roast them in the grill pan.

In the meantime, slice the duck breast fillets into slices.

Put the roasted slices of chicory in the middle of warm plates. Place the slices of duck on top of each other.

Put a little gravy on it and spread the crumbled Roquefort and slices of candied ginger over it.

Garnish with the orange slices.