Stuffed Duck Breast with Chili Sauce

score, season and sauté in olive oil.

Cut the cleaned mushrooms into slices, sauté in olive oil, season with salt, pepper and kitchen herbs de Provence, fill in the duck breast cut on the side and cook in the stove.

Blanch some chard leaves in salted water bath, beat the diced Gouda with it and melt it in the stove with a flake of butter. Finish the glass noodles in the deep fat and season with salt.

For the sauce, reduce red wine, fold in a tiny bit of chili sauce and finish with honey, Cointreau, a corner of bouillon cube and whipped cream.

Arrange everything on a flat plate and garnish with a basil leaf.

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