The duck liver is cleaned of its veins and then boiled in milk for about 1 hour. Chilli marmalade is prepared by cleaning the peppers from the seeds and cutting them into small circles. Placed in a hot pot with the wine and honey, they should remain there until the liquid evaporates. Season with salt, pepper, and finely chopped garlic. Then spread on thin slices of toast. Prepare the salad by shredding arugula, red lettuce, lettuce, and iceberg lettuce. Add the sliced carrots. Season with salt, salad oil, and balsamic vinegar. The duck magret is cut into very thin slices and then baked into chips on a dry pan.