Calvados Duck Breast

Season the duck breasts well with salt and pepper, score the skin, and fry for 5 minutes on each side. Remove from the pan, and set aside to rest. In the same pan, add the butter and fry the apple slices for 4 minutes, until golden but not mushy. Set aside with the duck.
Deglaze the pan with the calvados, and bring up to the boil until it has reduced by half. Add the stock and juice (reserving 1 tbsp of juice), and reduce by half again. Mix in the resting juices from the duck. Mix the tbsp of apple juice with the cornflour in a bowl, pour in a little of the hot juice from the pan, and mix until a smooth sauce is achieved. Stir this sauce into the pan, stir again until smooth, and bring to the boil to thicken.
Return the apple slices to the pan, and simmer for a minute or two. Divide the apple between four plates, slice the rare duck breasts on the diagonal, and place on top. Drizzle with the sauce and serve.

30 mins

4 serving

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