- 4 x 200 g duck breasts
- sea salt
- 2 medium-sized Granny Smith apples, finely sliced
- a few sprigs of thyme
- 1 stick cinnamon
- maple syrup, for drizzling
- watercress, for serving
- sweet-potato chunks, sautéed, for serving
- For the apple vinaigrette, mix together
- 1/3 cup apple juice
- 1 T apple cider vinegar
- 1 T organic avocado oil
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 190ºC.
Prick the duck breasts well, pour over boiling water then drain and dry. In a heavy, nonstick pan, slowly brown the breasts, skin side down.
Flip and briefly brown the undersides.
Remove from the rendered fat and season with salt. Arrange the apple in a lightly oiled baking pan.
Add a few sprigs of thyme and a cinnamon stick then top with the duck breasts, skin side up.
Drizzle over a little maple syrup. Roast for 15 minutes or until just cooked and still moist.
Divide among four warm plates then spoon over the apple vinaigrette.
Serve with watercress and sautéed sweet potato.
Cook’s tip: If you prefer, substitute the duck with chicken. Choose breasts on the bone, about 250g each, and roast for an additional 5 minutes.
Per serving: 3048.7kJ, 33.1g protein, 49.5g fat, 31.1g carbs