- 4 duck breasts
- 1 tbsp veg oil
- Knob of butter
- 2 apples, cored, peeled, and cut into thin slices
- 100ml calvados
- 200ml apple juice
- 100ml chicken stock
- 1 tsp cornflour
- Salt and pepper
- 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.
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