Duck in Cherry Tomato and Tangerine Sauce

cook until done. Arrange in a baking dish and garnish with a basil leaf. The potatoes, rinse, cut into slices, fry in olive oil and season. Season the duck breast with salt and pepper, sauté in olive oil and place in the stove form. Cut the carambola, season with salt and pepper and also add to the frying pan.

For the sauce, cut the cocktail tomatoes in half, add the mandarin orange pieces and season with a little bit of paprika, cardamom, Cointreau and ginger powder. Mash everything and add butter.

Cut the leek into strips, deep fry and place over the duck form. Arrange everything on a flat plate.

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