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Main course · French

Canard à la Normande (Duck Breast with Calvados, Apples and Cream)

40 min Serves 4 ~640 kcal/serving ~£12.80 (£3.20/serving) Gluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 duck breast fillets
  • 2 tbsp brandy
  • 150 ml double cream
  • 2 eating apples, cored and sliced
  • 2 shallots, finely sliced
  • 100 ml chicken stock
  • 20 g unsalted butter

Nutrition (per serving)

Calories
640 kcal
Protein
31.1 g
Carbohydrate
12.1 g
of which sugars
10.1 g
Fat
50.2 g
of which saturates
22.2 g
Fibre
2.3 g
Salt
0.60 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Score the skin of the duck breasts in a crosshatch pattern and season well.

  2. 2

    Place skin-side down in a cold frying pan, then set over a medium heat and cook for 7-8 minutes until the skin is deep golden and crisp, pouring off the fat as it renders.

  3. 3

    Turn and cook for 4-5 minutes more for a pink centre, or longer if you prefer it cooked through, then set aside to rest.

  4. 4

    Pour off most of the fat, add the butter and fry the apple slices for 4 minutes until golden, then set aside with the duck.

  5. 5

    Add the shallots to the pan and cook for 3 minutes, then add the brandy and let it bubble for 1 minute.

  6. 6

    Pour in the chicken stock and double cream and simmer for 4-5 minutes until slightly thickened.

  7. 7

    Slice the duck breasts, return to the pan with the apples to warm through, and serve with the sauce spooned over.

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