Serves: 1 serving
1) Wrap the apples in foil and roast them in the oven at 180C for 30 mins.
2) Remove the apples and place them in a pot, adding cider, chicken stock; bring to the boil, and keep stirring. When it starts to puree, reduce the temperature by 1/3.
3) Add the honey to the apples and a pinch of salt and remove from heat.
4) Grind some sea salt over the skin of the duck breast.
5) Flip the duck breast over and with a small sharp knife, remove the sinew, and cut off any extra fat at the edge of the breast, keeping the fat to place in a roasting dish.
6) Flip the duck breast over and with a small sharp knife, remove the sinew, and cut off any extra fat at the edge of the breast, keeping the fat to place in a roasting dish.
7) Flip the duck breast back over and score the skin at 2cm intervals all the way across, to allow the fat to drain out. Make sure you do not score the meat.
8) Place a dry frying pan on a high heat and lay the duck, fat side down, on the pan, allowing it to cook in its own fat.
9) Cook for about 4 minutes on the fat side and flip it over, and reduce the heat to half temperature for another 6 minutes.
10) Turn the duck over on its side allowing it to cook slowly, and then turn it to its other side, six minutes at a time.
11) Flip the duck onto the fat side and turn up the heat to crisp the skin.
12) While it is heating, warm up the apples and serve with mashed potatoes.