Sauté in a frying pan. Cut the duck breast into strips, season and fry in olive oil. Cook the long grain rice in salted water, fill it into a buttered ring lined with cress leaves and turn it into the center of the plate. Cut the tomatoes in half, sauté in butter and season with salt and pepper. For the sauce, caramelize the sugar, extinguish with cider vinegar, fill with whipped cream, add a few peppercorns, season with salt.
Arrange everything on a flat plate and sprinkle with grated Gouda cheese.
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