• 15min
  • 35min
  • Intermediate
  • 4 Servings
0 vote

Enjoy without moderation !


  • 4 Pink Lady® apples
  • 1 lemon
  • salt and pepper
  • 1 vanilla pod
  • 80 g sugar
  • 1 pinch of nutmeg
  • 2 tbsp balsamic vinegar
  • 2 duck breasts
  • 2 oranges
  • 1 packet Earl Grey tea


  1. Core the Pink Lady® apples, place them in a cast iron saucepan, add a large cup of infused tea, the lemon juice, half of the sugar, the nutmeg and the scraped vanilla pod. Let it cook and reduce.
  2. Finish cooking in the oven, 20 minutes at 180°C, to dry out the Pink Lady® apples.
  3. Scrub the oranges under running water and grate the zest. Press the juice.
  4. Cook the duck breasts (without adding oil or butter) on high heat for 6 minutes on the skin side. Turn and cook for another 3 to 4 minutes.
  5. Season and keep warm.
  6. Empty the fat from the frying pan. Sprinkle sugar on the empty frying pan and let it caramelise, then pour in the balsamic vinegar, the orange juice and the orange zest.
  7. Add the apples, which have been cut in two.
  8. Let reduce over high heat.
  1. Slice the duck breasts, cover them in sauce and serve with the apples.

Pink Lady® top tip

Use a stainless steel circle 8 to 10cm in diameter for perfect presentation of the duck breast slices on each plate.

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