Asian Surf and Turf, Followed By Carte Blanche and Small Delicacies from Duck

First pour the Carte Blanche into 5 champagne glasses and then add 1 cl mango syrup each.

For the mango chutney, peel the mangoes, cut the pulp from the stones and cut into approx. 5 mm cubes. Peel the ginger and cut into fine strips. Halve and core the chilli peppers and cut into very fine strips. Halve the lime, squeeze out and mix with the vinegar. Heat the sugar in a saucepan while stirring until it is liquid and light brown. Add the ginger and chilli strips to the sugar. Deglaze with the lime-vinegar mixture and cook for 2-3 minutes. Add the mango and cook over a low heat for 45 minutes, stirring frequently; if necessary, gradually add up to 200 ml of water. Season to taste with honey and five-spice powder.

Cut the baguette into slices and brush with butter. Top each sandwich with a tablespoon of mango chutney. Cut the smoked duck breast into thin slices and drape three slices on each of the bread. Garnish with spring onions.

Asian beef tartare: peel and dice shallots and ginger. Heat 1 tablespoon of oil in a pan. Sauté shallot and ginger cubes in it until translucent, remove. Rinse the anchovies and pat dry. Finely chop the anchovies, gherkins, ginger and capers. Cut the beef fillet into small cubes. Put everything in a bowl and season with ketchup, sweet and sour sauce, parsley, paprika, salt, pepper and a little sugar.

Spring rolls filled with prawns: Finely dice the prawns. Cut the spring onions into thin rings. Finely grate the lime peel and squeeze out the juice. Mix the shrimp cubes with the lime juice and zest, spring onions, curry powder and 1 egg white. Season to taste with salt, pepper and chilli. Place the pastry sheet on the work surface with one corner facing up and place the filling on the lower part of the sheet. Brush the edges of the pastry with egg white. Fold the lower corner over the vegetable filling. Fold in the two side halves and fold the tips together. Roll up the spring roll from bottom to top. Heat the fat in a wok and fry the rolls until they are golden brown and crispy.

Salad with sesame dressing: Mix the vinegar, ketchup and honey. Peel and dice the shallot and ginger and sauté briefly in oil. Mix in with the grape seed oil and white sesame seeds and season with salt and pepper. Wash the lettuce, spin dry and mix with the sesame dressing.

Teriyaki prawns: Peel the prawns and cut in half. Mix with coarsely chopped garlic and teriyaki sauce and let it steep in the refrigerator (at least for 1-2 hours). Fry in a pan with oil and season with salt, pepper and chilli to taste.

Arrange the tartar on plates with the help of a starter ring. Drape the teriyaki shrimp on the tartare. Cut the spring rolls in the middle and place them next to the tartare. Serve the salad bouquet with the sesame dressing on the plate with flowers.