Ingredients (serves 4)

• Gouden Carolus, half a bottle of 33cl

• Fillet of duck, 200g/person

• Honey, 1 tbsp

• Thyme, 1 twig

• Brown roux

• Potatoes, 3 potatoes / person

• Garlic, 2

• Cream, 1/2 litre

• Cheese, 150g

• Butter

• Onion, 1

• Beans, 400g

• Rashers of bacon, 4

• Chicory, 1 stalk/person

• Pepper and salt

• Demi-glace

Preparation

a. Fillet of Duck

• Remove the fat.

• Melt the butter, fry the chest over a low heat, certainly not too hot.

• Cook until the meat has a red on the inside and a nice brown colour on the outside.

 b. Sauce

• Frying juices boil with demi-glace.

• Heat the honey over a low heat, add the frying juices.

• Add the thyme and then the "Gouden Carolus".

• Season to taste with pepper and salt.

• When it's necessary thicken with a bit of brown roux.

c. Potatoes au gratin

• Grease a saucer with butter.

• Arrange the potato slices on the saucer.

• Add the garlic and cream.

• Finally sprinkle with cheese.

• Bake in the oven.

d. Fried chicory

• Clean the chicory.

• Cut in the middle.

• Melt the butter; stew the chicory until it has a nice brown colour.

• Season to taste with pepper and salt.

e. French beans wrapped with bacon

• Boil the French beans "à l'anglaise".

• Refresh them under running water.

• Fry the bacon in butter.

• Stew the onion in butter; add the French beans so they become hot.

• Tie up the French beans with a rasher of bacon.