Ingredients for 4 people:

2 packs of feta cheese
150 g lamb's lettuce
2 small red onions
2 tbsp balsamic vinegar
Pepper / Salt
4 tbsp olive oil
Rosemary sprigs
4 tbsp honey
1 pomegranate

Preparation:

Cut the feta cheese into thick slices and place them in a pan with 2 tbsp olive oil. Spread the rosemary and honey on top and slowly fry the feta over a low heat until it turns a light yellow colour. Wash the lamb's lettuce and carefully remove the pomegranate seeds. Collect the juice from the pomegranate. Cut the onions into thin strips and fry them too. The vinaigrette consists of 2 tablespoons of oil, the pomegranate juice and balsamic vinegar. Mix everything together and season with salt and pepper. Divide the lettuce and onions between the plates and top with the gratinated feta cheese.

Ingredients for 4 people:
 
 2 duck breasts
 400 ml vegetable stock
 1 stick of cinnamon
 3 cloves
 2 bay leaves
 650 gram red cabbage
 200 ml milk
 150 g polenta
 15 g parsley
 1 tbsp butter
 Pepper and salt
 
 Score the skin of the duck breasts crosswise and sear skin-side down in a pan for approx. 5 minutes without fat. Then season and fry over a low heat for 10-15 minutes. In the meantime, put the red cabbage in a pan and add the bay leaf, cinnamon stick and cloves (spice ball). Slowly heat the red cabbage. For the polenta, bring the vegetable stock and milk to the boil and slowly stir in the polenta. Continue stirring until a porridge-like mixture is formed. Then refine the polenta with the butter and season with salt and pepper. Serve with the duck breast and red cabbage.