and arrange in the center of the plate.
Sauté the diced duck breast, sliced shii-take mushrooms, nectarine and tangerine fillets, chopped walnuts and seeded and halved grapes together in olive oil, season with salt, pepper and mint and refine with soy cream.
For this, our wine expert recommends a 97er Spätburgunder quality wine ‘dry’, Weingut Michel from the Kaiserstuhl in Baden.
Our tip: Fresh chives are clearly more aromatic than dried ones!
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