Duck Breast Vallée d'Auge with Apples and Cider

Serving: 552 g

Ingredients

• duck breast170 g
• apple150 g
• potato180 g
• onion40 g
• butter12 g

Recipe steps

1. Score the fat cap in a diamond pattern down to but not into the meat, season, and set the breast skin-side down in a cold dry pan over medium-low heat.
2. Render 12-15 minutes, pouring the fat into a bowl as it collects, until the skin is crisp; turn for 3-4 minutes, then rest on a warm plate for 10 minutes.
3. Boil the potatoes and crush them with a knob of the butter and a spoon of the reserved duck fat.
4. Cut the apple into thick wedges and colour them in the same pan in the rest of the butter until caramelised at the edges, then lift them out.
5. Deglaze with dry cider, reduce hard to a syrup, add a splash of Calvados and a spoon of cream, and simmer to a coating sauce.
6. Carve the breast across the grain, arrange with the apples and crushed potato, and spoon over the sauce with the resting juices.

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