Half the duck breast, score the skin, sprinkle pepper over it, and rub it with marjoram and roughly chopped rosemary massaging the spices into the skin, than place it into a bowl. Pour oil over it to cover the meat, cover or wrap it up, and place it into the fridge and allow it to ripen for 2-3 days. Turn it once or twice meanwhile.
Let it drip a bit, then sear it on every side in a frying pan on high heat. Mildly salt the meat side, then place the duck in a roasting tin skin side up and roast it in the oven on a heat of 200ºC for 16-18 minutes.
Slice the mushrooms, sauté them with olive oil, sprinkle salt, pepper and chopped thyme over them. Wash, half and seed the grapes. Toast the walnut kernels a bit, then toss them with the mushrooms and the grapes. When serving, drizzle small goat’s cheese-milk cubes on top. Place the goose breast slices next to it.
Cooks in 1H 40M
Nutrition per serving: 752 kcal