Put everything except the oil in a tall, narrow container. Put oil on it. First stir with a hand blender at the very bottom, then slowly pull up. Season to taste with salt, lemon and sugar.

Chop the onion very finely, fry it in butter, add the spices and gently roast it briefly. Add the mango cubes. Deglaze with broth and simmer for about 25 minutes. Add coconut milk, reduce a little. Then puree everything in the blender and season with salt, pepper and lemon juice.

Cut the duck breast fillets with skin into smaller pieces and pass them through a meat grinder (2 mm disc). Add Szechuan pepper, salt and pepper and grind everything again. Add the egg and mix everything. Add the breadcrumbs until the desired consistency is achieved. Then chill for at least 20 minutes. Then shape meatballs about the size of a table tennis ball (press them flat) and fry them on both sides in olive oil that is not heated too hot.

Cook potatoes with their skins for about 25 minutes in salted water, not too soft. Peel the potatoes after cooling and cut into bite-sized slices.

Finely chop the onions. Cut the pickles into small pieces. Cut the radishes into small pieces or slices. Cut the apple with the skin into small slices. Lay out the potato slices in a slightly curved shape to the left of the center of the plate. Arrange the set parts (approx. One tablespoon each) following the arch on the left, separately from each other. Place 2 tbsp mayo in the middle of the plate with the potatoes, partly overlapping. In the right area, arrange 3-4 tablespoons of mango curry sauce as a bed for three meatballs and then place them on top.

Mix the ingredients for the pre-dough and let stand for 21 hours at room temperature. Then knead the pre-dough with the ingredients of the main dough and let it rest for 30 minutes. Add more fresh yeast and salt and knead quickly for about 6 minutes. Let rest for 1 hour at approx. 21 degrees. Fold after 30 minutes and after 1 hour. Let it rest for 42 hours at 5 degrees and fold after 24 hours. Let rest for 1 hour at 24 degrees. Separate 3-4 pieces and shape into cylinders. Let rest for 15 minutes. Make an incision and bake for about 25 minutes at 250 degrees C.

Melt half of the butter in a saucepan (not too hot, you don't want nut butter). Finely chop the rosemary and half of the herbs and add to the hot butter. After about 10 minutes, pass the mixture through a sieve, let it cool down a little and add with the other herbs to the remaining 125 g butter. Season with salt and a little pepper.