Deep fry the chickpeas until golden brown.
Cut oyster mushrooms into thin strips
Bring the chicken broth to a boil, add the pieces of stewed duck fillet, soy sauce and oyster mushrooms. Bring to a boil again and remove from heat.
Pour the broth with duck and mushrooms on plates, put 1 tsp in each. soft raisins, pour 1 tsp. demi-glace sauce, sprinkle with smoked paprika and curry powder (a pinch each). Put out the chickpeas.
In a skillet in vegetable oil, quickly fry the fried eggs from 4 eggs so that the yolk remains liquid. Salt, put in soup, sprinkle with sesame seeds and serve.