Cut a slice off the bottom of each chicory head and remove the hard core. Pull off a few outer leaves from the chicory head to cut into strips for the garnish. Cut the chicory heads into pieces of approximately 1 centimeter.

Heat the oil in a large frying pan or wok. Add the chicory pieces and cook over medium heat until tender and lightly browned. This may take a while (20-25 minutes); stir well regularly. As soon as the chicory is colored and cooked, add the caraway seeds and fry briefly. Add the honey and fry briefly as well. Taste and season to taste with salt and pepper.

Slice the cheese (not too thick, 2-3 millimeters) and keep it at room temperature. Break the crackers into coarse pieces. Meanwhile, preheat the oven to 180 degrees. Score the skin 1 centimeter deep and season the duck breast with salt and pepper. Fry them in a frying pan in a little sunflower oil until browned on both sides. First, cook over high heat on the skin side until almost done. Then fry briefly on the other side. Afterwards, let them rest for 5 minutes under foil and a few clean tea towels.

Pour half of the roasting fat from the pan into a small bowl. Deglaze the remaining fat in the pan with some red wine and beef stock. Bring to a boil and reduce by half. Dilute the potato starch with 1 tablespoon of cold water and stir into the wine gravy. Stir in the butter and continue stirring until the gravy is slightly thickened. If the gravy is too thin, add a little more potato starch. If the sauce is too thick, stir in some extra stock.

Heat the chicory and top the cracker pieces with the cheese. Slice the duck lengthwise. Divide the chicory among 4 preheated plates. Place the duck on top and the crackers with cheese alongside. Sprinkle with some caraway seeds. Insert a few raw chicory strips into the dish. Season with salt and pepper and spoon a little gravy over it. Delicious!