Parry the duck breast, cut the skin in a diamond shape, salt and pepper. Fry on the skin side in a pan over medium heat in a little oil until crispy, turn, add garlic, vanilla and a little water and fry in the preheated tube (180°C) until pink. Then take out, cover and let rest for about 5 minutes.
Clean the chanterelles with a brush and coarsely divide them. Fry them strongly in a little olive oil, add the finely chopped onion, salt, pepper and deglaze with the cream.
Fry the finely chopped onion, garlic and ginger in a little oil, deglaze with the vinegar.
Add sugar and chili and let everything simmer a little.
Add the peeled and chopped apples, as well as the cranberries and let everything simmer quietly, but only long enough for the apples to remain chunky.
Instead of fresh cranberries, you can of course use those from the jar.
Ideally, they should be stirred cold.
Cook the polenta in salted water-milk mixture and put into ramekins (small muffin molds) – refrigerate. Roll the cooled polenta thalers in polenta flour and fry in oil-butter mixture until golden brown- degrease from kitchen paper.
Serve: Cut the duck breast into tranches and place on a plate, arrange polenta taler and mushrooms and add the chutney.