Duck Breast Magret with Apples

Pat the duck breasts dry with a paper towel and use a sharp knife to score the skin in a diamond pattern, without cutting into the meat. Season with salt and pepper on both sides.

Place the breasts skin-side down in a cold, dry skillet. Cook over low heat for 12–15 minutes, occasionally pouring off the rendered duck fat, until the skin turns golden and crispy.

Flip the breasts and sear the meat side for 3–4 minutes for a pink center. Transfer to a plate, cover with foil, and let rest for 5 minutes.

While the meat rests, melt the butter in another skillet. Add the shallot and cook for 2 minutes until softened.

Add the apple wedges and cook over medium heat for 5–7 minutes, turning gently, until browned but still holding their shape.

Pour in the balsamic vinegar, add the honey, and simmer for 1–2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Slice the duck breasts across the grain and serve with the apples and pan sauce.