Sliced Golden Duck with Fruit
ready in 1 hr 10 min.
Heat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2 and line a baking tray with grease-proof paper.
Cut the skin on the duck breasts in a diamond fashion. Season with salt and ground black pepper and fry in a hot pan, skin side down, for around 5 minutes. Fry on the other side briefly to seal the meat. Transfer to the baking tray, brush with a little honey and arrange the apple wedges around the duck. Salt these and drizzle over the remaining honey. Top with the sprigs of thyme. Cook in the oven for 35-40 minutes until pink.
Drain the fat from the frying pan and fry the onions briefly in the juices from the meat. Deglaze with red wine, stock and Calvados. Add the cloves and reduce to around 1/3 of the original volume. Stir in the apple jelly and take out the cloves. Season to taste with salt and ground black pepper.
Take the duck breasts out of the oven and allow to rest. Cut into slices and serve with the apple wedges and onion sauce.