One-denaté with port syrup

Place the chopsticks in cold water. Cut the shalot and finely chop. Heat 1 tablespoon of butter in a pan, fry shallot for about 1/2 minute. Add fondue and reduce to high heat for 3 minutes. Sauce seven. Stir in the port and ginger syrup and reduce to about 5 minutes on high heat. Season with salt and pepper. Remove the piece of duck breast and cut duck breast into 18 cubes. 6 Baking duck cubes with breakfast bacon. Alternate with a block of duck, alternate duck with bacon and a piece of duck.

Preheat the grill to the highest setting. Meanwhile, endive chicory and cut into thin strips in length. Slide the saté approx. 10 cm under grill and grill rosé in 7 to 8 minutes. In the meantime, bring syrup to the boil and turn off the heat. Heat residual butter in wok or frying pan. Chicory stir-fry approx. 1 minute. Sprinkle with powdered sugar and spread over two plates. Lay saté on chicory. Add syrup to saté and plate in drops.