Roasted Cordon bleu magret garnished with apples Miss Chef®

1. Score the duck fat with a knife. Refrigerate
2. Wash and peel the apples. Cut quarters. Remove the pips.
3. Heat a knob of butter in a frying pan, put the apples in the pan and add the brown sugar and caramelise.
4. Pan fry the duck breasts, fat side first. Allow 6-7 minutes on the fat side and 4-5 on the reverse side. Leave the duck to rest covered with aluminium foil.
5. Cut the duck breasts lengthways. Cut each portion lengthways so as to create a pocket for the caramelised apple stuffing. Return to a warm oven.
6. Deglaze the frying pan, heat the maple syrup for 5 minutes and then add the cider vinegar.

Presentation:

1. Serve on warm plates with the dressing over the top. Season.

Vote des internautes