Add quince jelly and the green peppercorns to the Demi-glace sauce and heat through for a while.

Add the Chicken fillet and bring to the boil. Season.

Boil the water and sugar, the piece of cinnamon and the star anise. Pell the pears. Poach the pears for ± 20 min. (depends on type and size of pear).

Fry the mini croquettes until they are golden brown.

Arrange everything attractively on the plate and finish with cress and the peppercorns.