Roast Duck Breast with Polenta and Broccoli, with Beetroot Puree and Lavender Peach

Finely chop the herbs, mix with a little olive oil and red wine. Incise breasts on the skin side in a diamond shape. You have to make sure that you cut through the fat layer, but not into the meat. Salt and pepper the duck breasts and rub in the herb oil marinade. Cover with foil and leave to marinate for a few hours.

Then gently sear the breasts over low heat and fry out the skin fat. Pour red wine, put the lid on and let the liquid reduce. Then turn on the skin side and fry until crispy. Do not let the inner meat temperature reach higher than 65 °! Place the meat on a wooden board, let it rest briefly under aluminum foil and then cut thinly.

Finely dice the onions. Cut the fresh mushrooms into slices. Chop the garlic. Roast the liver (or other offal), add the onions and also lightly roast, then deglaze with the stock. Finally add the remaining vegetables. Everything should be covered with stock.

After the sauce has simmered for 30 minutes and has reduced, puree everything, add the cream and bring to the boil. Season with salt, pepper and a dash of balsamic cream. Serve the sauce in a socière.

Chop the shallots very small and sauté them in a little butter until translucent. Deglaze with milk, white wine and stock and bring to the boil again. Then stir in the polenta meal, stirring constantly with a wooden spoon. Finally fold in the egg. Then spread the mixture onto a buttered sheet as thick as a finger while it is still warm. Leave to soak in the oven for about 10 minutes at a constant heat (approx. 100 degrees).

When the polenta has cooled down, turn it out. Then cut or punch out pieces in the shape of squares, rectangles, rhombuses, French lily or circles and fry them in good oil or butter over low heat. Shortly before serving, melt 75 grams of butter, brush onto polenta and bake in the oven at 120 degrees until golden brown.

Mix the sugar in a saucepan with cold water. Then place on the stove and simmer over a moderate heat until the sugar turns a light golden brown color. Take the saucepan off the stove and carefully add the white wine, peach liqueur and peach juice so that the sugar cools down quickly and cannot boil down any further. Add the spices and the lavender flowers (alternatively 3 drops of lavender oil) and let simmer for about 5 minutes.

Cut the peaches in half, peel the skin and remove the stone. Cut evenly into wedges and place in a bowl. Thicken the stock with a little cornstarch and pour hot over the peaches. Let it sit for 2 hours.

Peel the cooked beetroot, quarter lengthways and crossways. Put 12 thin decorative discs aside. Cut 1 tuber into small cubes, mix the rest with olive oil, soy sauce, Worcester sauce, plum jam, Tabasco and a little pepper and puree. Pour into small molds and set aside for later heating.

Cut the broccoli into small pieces, blanch for 5 minutes, put in melted butter, season with salt and pepper.