Ingredients

• 3 duck breasts (i.e. 6 fillets with their skins)
• 3 tablespoons thyme honey
• 1 cup apple cider
• 1 tablespoon apple cider
• 1 cinnamon stick
• 1 teaspoon ginger, powdered
• 1 teaspoon coriander, powdered
• salt
• pepper, freshly ground
• 3 apples, washed and cut into 8 pieces, seeds removed
• 2 tablespoons butter or 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon, powdered

Instructions

1. Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat.

2. Remove from the heat and add the cinnamon, ginger and coriander. Season.

3. Let the marinade cool.

4. Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade).

5. Place the breasts side by side in a shallow baking tray and pour the marinade over them.

6. Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.

7. Preheat the oven to 240°C.

8. Drain off the marinade into a small saucepan and heat until reduced to half.

9. Put the fillets in a baking tray and bake in the oven for 15 minutes.

10. Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides.

11. Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved.

12. Add the rest of the apple cider and remove from heat.

13. When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.

14. Serve with the apples and the sauce.