A recipe by Charlou Reynal (Photothèque Pommes du Limousin, Photographe : Klaus Ramshorn, Studio APPI Brive la Gaillarde (Corrèze), Conception et création des recettes par Charlou Reynal, cuisinier en Limousin)
4 apples of Limousin AOP - 2 filets of duck 1lb - 20 pieces of broken walnuts of Périgord AOP - 17,6 fl oz nut liqueur - 17,6 fl oz double cream - Salt and pepper from pepper mill
Peel the apples, cut them in half, take the core out with a small sharp knife. Then cut them into the shape of a fan. Arrange them in a roasting dish; salt and pepper. Leave aside.
Pre-heat the oven (Gas 7/8, Electricity 425-450F).
If duck filets are very fatty, remove some of the fat, leaving a thin layer fat. Add salt and pepper. Heat a non stick frying pan, add duck for 2 minutes each side, starting by the fatty side first. Then put in the roasting dish with the apples. Baste with the fat from the frying pan.
Put in the oven to cook for 8 minutes. Keep warm after cooking. Put the frying pan back on the stove and put the cream and nut liqueur. Bring to the boil (but do not boil) and whisk in the juices from roasting dish.
On each plate put some sauce, then the fan shaped apples. Thinly slice the duck and sprinkle with walnut pieces. Serve while hot.
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