Ingredients:

• Sugar-candy

• Kapittel-'double'

• Fillet of duck

• Water

• Potatoes

• Pears

• Olive oil

• Dairy Butter

• Red paprika

• Flour

• Strong thyme

• Poultry broth

• Garlic

Preparation:

1. We put the sugar-candy and the kapittelbeer in the casserole with a double quantity of water.

2. Boil down for a while. 

3. Meanwhile peel the pear and cut it in two pieces. 

4. When it’s been boiled down considerably, add the pear and simmer over low heat. 

5. Fry the meat first on the fat side.

6. When the meat is blue, add the fat in another casserole together with some melted dairy butter. 

7. Make a white roux with the flour, the duck's fat and the dairy butter. 

8. When the pear has rested long enough, we take it out of the liquid and put it down on a warm spot. 

9. Add the pear liquid by drops to the roux and mix it. 

10. To give a specific taste, add some poultry broth to your own taste. 

11. Add a little bit of shredded thymus. 

12. Mince the red paprika and the garlic. 

13. Bake the potatoes in the oven together with the garlic, the paprika, and the olive oil.

Finish:

• We dress the pear by cutting some slices in the round side. 

• We press the cut side a bit together and we put the pear on the plate. 

• We cut the fillet obliquely and dress it on the plate like a half moon.

• Arrange the potatoes on left side of the plate and sprinkle some red paprika on it.