Duck Breast with Porcini Mushrooms and Apples, Served with Sweet Potato and Celery Gratin

5 Wash and peel the duck breasts and place in a mixture of 5 tablespoons apple cider vinegar, 1 tablespoon honey and 1 teaspoon sambal oelek. Let the breasts sit there for at least 1 hour and then pat dry.

Preheat a large pan, add half the skin, chopped, and leave it out. Then let the duck breasts take color on both sides. In the meantime, dice 2 onions, 2 apples and 1 carrot and let them turn briefly to color. Put the lid on and cook for 13-15 minutes.

Wrap the duck breasts in aluminum foil and let them rest. Puree the vegetables for the sauce, season with salt, pepper, a little apple juice and, if you like, with calvados.

In a second pan, leave out the rest of the duck skin. Steam 2 large, quartered and sliced ​​onions until translucent. Clean the porcini mushrooms, cut them into slices and add them. Add salt and pepper to taste, put the lid on and cook for 10 minutes. Stir in 2 tbsp sour cream. Chop 1 bunch of parsley and sprinkle on the plate.

Peel and slice the sweet potatoes. Peel the celery, cut into similar sized slices and layer in a baking dish. In between salt and pepper and add some of the grated pecorino cheese.

Make egg milk out of 4 eggs, 200 ml of heavy cream and 100 g of sour cream. Mix with salt, pepper, nutmeg and some chilli and pour over the vegetables. Scatter the rest of the pecorino cheese on top and cook at 190 degrees for 45 - 50 minutes.

Let the whole thing cool for a few minutes before cutting the gratin. Either cut straight diamonds or cut out with a serving ring.

To serve, cut the duck breast into slices and place 4 slices on each plate. Pour the sauce over the duck, place a piece of gratin next to it, garnish with porcini mushrooms and sprinkle with the parsley.