Brought back duck breast from France, better quality than those from Ireland. Score skin and season with salt and pepper.
Sear in medium heat skin side down, to render out fat. Place thick slices of apple around to sear at the same time. Use kitchen towels to mop excess oil. This takes quite a while until skin golden and no fat layer left, turn over to cook the meat side until med rare inside.
Slice duck breast and serve with seared apple.
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