- 1 duck fillet (magret)
- 2 “Reinette” apples
- 1 glass of Calvados COQUEREL
- 2 soup spoons of sour cream
- salt, pepper

Chisel the fillet on the skin side. Fry it for some minutes in a buttered frying pan until the meat is rose-coloured. Keep it warm.

Place the sliced apples in the frying pan, set,
alight with the calvados, add the cream, salt and pepper. Leave to reduce some minutes until the sauce is creamy. Cut the fillet slantwise (along the incisions made in the skin), arrange the slices on two plates beside the apples, cover with the sauce.

This recipe can be served with small puffs filled
with hot apple compote.