Last night's supper

My brother brought us a duck breast that his boss at the restaurant had given him and we had a wonderful meal of it last night. Tim cooked it following this recipe from The Dean & Deluca Cookbook

Magret de Canard with Apples and Maple (Quebec Style)

Although commonly misused, the French term magret refers strictly to the breast meat of the fattened Moulard duck but only if its liver has been used in the production of fois gras. The Moulard is a big duck, weighing up to 7 or 8 pounds dressed; it can easily serve 4 people.

2 tbsp rendered duck Fat or vegetable oil
1 magret (Moulard duck breast, about 2 pounds), cut into breast halves
2 tart cooking apples (such as Cortland, McIntosh or Spy), peeled, cored, and cut into ⅛ inch slices
3 large shallots, minced
1 bay leaf
1 tsp fresh thyme
salt and pepper to taste
½ cup apple cider vinegar
1 ⅓cups duck or chicken stock
½ cup pure maple syrup (or less, if a less sweetened dish is desired)
1 tbsp unsalted butter

Heat the duck fat in a heavy, 10 inch skillet over moderately high heat until hot but not smoking. Add the breast halves and quickly brown it on both sides, about 5 minutes total.

Remove the breast halves to a plate and set aside. Sit in the apples, shallots, bay leaf, rhyme, salt, and pepper and cook, stirring for 3 minutes, or until lightly browned. Increase the heat to high, stir in the cider vinegar, and cook until the mixture is almost dry, about 3 minutes.

Add the stock and maple syrup and bring to a boil. Reduce the heat, bring the liquid to a bare simmer, and add the breast halves and any accumulated juices. Braise the breast halves slowly for about 10 to 12 minutes, stirring it once with tongs, until it’s medium-rare. Remove the breast halves and the apples (use a slotted spoon) to plates and keep warm separately. Discard the bay leaf.

Over very high heat reduce the sauce until slightly thickened, about 10 minutes. Whisk in the butter. Season with salt and pepper.

Holding your knife at a 45º angle to the cutting board, slice the breast halves crosswise into 16 pieces. Place the apples on 4 serving plates, and top with the breast haves fanned over the apples. Spoon the sauce over and serve immediately.