- 4 duck confit
- 2 apples such as Granny Smith
- 100g of sugar
- Half a cinnamon stick
- 50g butter
- In a skillet over a medium heat add the sugar and cinnamon to make a caramel, once the caramel is golden , add the peeled apples which have been cut into thick slices. Caramelise the apples for a couple of minutes and then add the butter, allow it to cook for 2 minutes and remove from the heat and set aside.
- Heat the oven to 190 degrees then place the duck confit inside for 25 minute until the skin is well browned and crisp. After this time, remove from oven and serve with the apple.
Before introducing the confit to the oven remove the fat that protects it. Plunge the confit bag or can in plenty of hot water until the fat is soft. Drain the confit before baking.