600 g duck breast
200 g Prato biscuits
2 spoonfuls of honey
3 sprigs of rosemary
3 sprigs of sage
1 clove of garlic
Oil to taste
Salt to taste
1-2 glasses of Chardonnay wine
Ground pepper to taste
4 slices of lardo/lard

Ingredients for potatoes
Colfiorito potatoes
Salt to taste
1 spoonful of olive oil
3 slices of lardo/lard
Balsamic vinegar to taste
Ingredients for the mulled wine
2 1/2 glasses of Chianti Classico wine
1 cinnamon stick
2 cloves
1 spoonful of cornflour
A piece of orange peel

Marinate the duck breast in the Chianti Classico wine with bay leaves for at least a couple of hours. In the meantime, peel the red Colfiorito potatoes and put them into water until it is time to cut them into chips. Prepare the mulled wine sauce by putting 2 ½ glasses into a saucepan with the cinnamon stick, 2 cloves and the peel of one orange. When it begins to simmer, set it alight to get rid of the alcohol and continue to cook for 10 minutes. Turn off the heat and leave it to rest. Return to the heat with a spoonful of cornflour until the desired consistency is obtained. Crush the Prato biscuits roughly and add the rosemary and sage, broken into pieces, along with a little salt and pepper. Take the duck breast and brush it with honey. Roll it several times into the Biscotti di Prato biscuits. In a frying pan, heat 2 spoonfuls of olive oil with a knob of butter, a clove of garlic and the lard/lardo. Cook the duck breast for about 15-20 minutes simmering with a glass of white wine. Put into a covered dish. Prepare the potatoes, again dipping them into the crushed Prato biscuits and put them into a frying pan with olive oil to make them crispy. Just before they have finished cooking, put a little piece of lard/lardo onto each chip, as well as a sprinkling of balsamic vinegar. Serve by slicing the duck breast moistened with the Prato biscuits sauce accompanied by the potatoes and a spoonful of mulled wine sauce.