Quick, easy, delicious, and low-fat. What more can you ask? Serves 4.
2 large duck breasts
1 tbsp balsamic vinegar
2 tbsps runny honey
2 shallots
4 well-flavoured eating apples (i.e. not Golden Delicious)
1 lemon
15 g butter
salt and pepper
Remove the skin and fat from the duck breasts, and put them in a shallow flameproof dish. Smear honey over them on both sides, and season with plenty of pepper. Pour over the balsamic vinegar and sprinkle over the finely chopped shallots. Set aside for at least an hour.
When you are ready to cook, preheat the grill. Peel, core and thickly slice the apples. Put them in a non-stick frying pan, sprinkle with lemon juice, and add the butter cut into small pieces. Cook over a medium heat for about 20 minutes, turning occasionally with a wooden spatula, carefully so as not to break them up. They should be nicely browned in places, but don’t let them disintegrate. When cooked, season with salt and pepper.
Meanwhile, put the dish with the duck in it under the grill, about 6 inches away from the heat, and cook for 7 to 8 minutes. Turn the breasts over, and give them a further 7 minutes. They will still be slightly pink in the middle at this point. Set aside for a few minutes to rest.
To serve, divide the apples between four plates, slice the duck breasts across into fairly thick slices, and arrange on the plates. Pour the juices from the dish over the duck. Season with pepper and serve.
You can serve this with buttered pasta or rösti.