Ingredients: 2 duck breasts - 10 cl of cider - 5 apples a little acid- dried veal powder - Calvados - salt, pepper.
Cut the skin of the duck breasts, on the fat side, with a sharp knife in crisscross form.
Bake these breasts, on the skin side, for 8 minutes on medium heat in a hot pan.
Reserve a little bit of the melted fat in the pan, and put the rest away. Bake the breasts for 3 minutes, on the fat side.
Peel the apples, remove the seeds, and cut these in thick slices.
In another pan you heat the rest of the liquid fat, where in you put the apple slices. Let brown all of this for 10 to 15 minutes.
Reserve these slices in a warm place, less 6 of them in the pan.
Warm the Calvados in a saucepan, pour this over the reserved apple slices, and flambé this all with a match.
Add the cider and the veal powder. Let this all thicken, for 2 minutes, on low heat.
Crush the last little pieces of apple with a fork, to get an equal sauce. Adjust pepper and salt.
Cut the duck breasts in slices and spread them on the plates. Season this with al little bit of salt and pepper.
Add the 6 apple slices and the sauce. Serve hot