Crispy Duck Glazed with Honey

Sauté in olive oil, cover with enough honey, extinguish with red wine and draw in the stove.

Cook the cream cheese with whipped cream and butter flakes, add half of the grated celery and season. Cut the cleaned mushrooms into quarters, sauté in olive oil, season, add the finely chopped peppers and the remaining grated celery, season with chili julienne, chopped salt, chives, curry powder and pepper and stir through with the celery cream cheese.

Arrange everything on a flat plate and garnish with basil leaves and chive stalks.

from Bordeaux, France.

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