Duck Breasts with Melon, Apple and Calvados
Rinse duck breasts, pat dry and score skin in diamond pattern. Season with salt and pepper. Heat pan and cook meat, skin side down, for about 5 minutes. Turn over and cook briefly. Arrange breasts on a lined with parchment paper baking dish and brush with 1 tablespoon of honey. Rinse and dry apple, quarter and core, cut into wedges. Arrange apple wedges around duck breasts and also brush with honey. Roast in preheated oven at 100°C (approximately 200°F) for about 35 minutes.
Drain fat from the dish and place into a pot. Add red wine and balsamic vinegar. Add cloves and reduce to about 1/4. Add Calvados and apple jelly, mix well and season with salt and pepper. Remove cloves.
Cut melon wedges into very thin strips.
Remove duck breasts from the oven, let rest briefly and cut into slices. Arrange meat with apple, melon and sauce on plates and serve.