Duck breast with apples in sweet and sour sauce

Étapes de la recette

For the duck:

1. Wash the apples and core them using an apple corer. Do not peel them.
2. Cut the apples into quarters and sprinkle with lemon juice to prevent oxidation.
3. Score the skin of the duck breasts in a crisscross pattern using a sharp knife.
4. Caramelise the brown sugar in a pan.
5. Add the apple slices and stir to coat them in the caramel.
6. Cook for around 6 minutes.
7. Put to one side.
8. Preheat the oven to 180 °C.
9. Season the duck breasts with salt and pepper.
10. Put them skin down in a cold pan.
11. Cook over medium heat until the skin is golden brown.
12. Transfer them to a roasting tin, skin side up.
13. Roast for 12 minutes for medium-rare duck.
14. Put them on a rack and leave them to rest for 10 minutes.

For the sauce:

1. Caramelise the brown sugar in a saucepan.
2. Add the vinegar, stir, and let it reduce slightly.
3. Take the sauce off the heat, add the butter and whisk to incorporate it.
4. Put to one side.

To serve:

1. Cut the duck breasts in half lengthwise.
2. Serve half a duck breast per person and arrange a few apple slices around it.
3. Finish with a generous drizzle of sauce and a pinch of fleur de sel on the duck breast.