Second course:

Duck breast with Valtellina apples and balsamic vinegar

Serves 2
1 duck breast
1 Golden Delicious apple
10 chestnuts
2 tablespoons balsamic vinegar
1 tablespoon butter
marjoram
salt and pepper to taste

Brown the duck breast in a pan for about 10 minutes, turning it over every now and again.  Halfway through the cooking, add the apples, which have previously been cut into wedges, and the peeled chestnuts.  Sprinkle with balsamic vinegar and season to taste.
Once all the ingredients are cooked through, cut the duck breast and arrange it on the serving plate, together with the apples and chestnuts, in a fan shape.  Pour the cooking sauce over it and sprinkle with marjoram.

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