1. Score the duck breast skin in a crosshatch and fry in a pan for about 7 minutes. Start with the skin side down and turn the breast over every 2 minutes until your desired doneness. Season with salt and pepper.

2. In a pot add the required red wine syrup ingredients, bring the mixture to a boil, then add the red onions sliced in half across. Cook until onions are tender (for about 15-20 minutes). Then split the onions into half-rings.

3. In a pot with salted water cook the blue potatoes until they are tender. If wanted, fry cooked potatoes in a pan with a little bit of butter and garlic.

4. Make the spinach biscuit. In a blender add all the required ingredients. Blend and mix well. Then insert the mixture into a siphon and inject the mixture into a paper coffee cup. Fill only the half of it. Bake in a microwave oven (700 W) for 1 minute. Airy biscuit will remind you of moss.

5. Peel the carrots, chop them and cook in a pot with salted water until they are softened. Strain off the water, pour in the cream, season with salt and blend well.

6. Place the spinach biscuit on a plate. Put the duck breast cut in half on top of it. Fill the onion half-rings with the carrot puree. Serve the blue potatoes as a side dish.