Ingredients
2 tablespoons rendered duck fat or vegetable oil
4 duck breasts
2 tart cooking apples, peeled cored & cut into 1/8 inch slices
3 large shallots, minced
1 bay leaf
1 teaspoon fresh thyme
salt & pepper to taste
½ cup apple cider vinegar
1 ½ cups of duck or chicken stock
½ cup pure maple syrup
1 tablespoon unsalted butter
Method
Heat the duck fat in a heavy, 10 inch skillet over a moderately high heat until hot but not smoking. Add the breast halves & quickly brown on both sides, about 5 minutes total
Remove the breast halves from the pan & set aside
Stir the apples shallots, bay leaf, thyme, salt & pepper & cook, stirring for 3 minutes, high stir in the cider vinegar & cook until the mixture is almost dry
Add the stock & maple syrup & bring to the boil. Reduce the heat, bring the liquid to a simmer, and add the duck breast & any of the juices
Braise slowly for about 10 to 12 minutes, turning once, until medium rare
Remove the duck & apples, using a slotted spoon
Discard the bay leaf & over a very high heat reduce the sauce until slightly thickened, about 10 minutes. Whisk in the butter
Season with salt & pepper
Take the breast & slice them at 45 degree angles crosswise into 16 pieces
Place the apples on 4 serving plates arrange the breast on top of the apples
Spoon the sauce over & serve
