Ingredients

Steps

• Preheat a roasting tin in the oven at 220°C.
• Roast the duck crowns skin-side down in the tin for 14 minutes.
• Rest the duck on a rack for 15 minutes.
• Sweat the vegetables, apple, herbs, and garlic in a frying pan until soft.
• Pour in 300ml of apple juice and simmer until reduced by half.
• Add 200ml of chicken stock and reduce the liquid by half again.
• Whisk in 50g of butter and season the sauce.
• Slice the duck thinly and serve with the prepared sauce.