Serves 6

Prep Time: 10 minutes
Cook Time: 30 minutes
Cooking Temp: 425°F

Preparation
In saucepan over medium heat, simmer broth until reduced to 1 1/2 cups; set aside.
Peel, core and cut each apple into 12 wedges.

Duck Breasts
Place duckling breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer.

Cook over medium heat and about 8 minutes until skin is golden brown and crisp. Remove each breast as it becomes golden.
Pour off rendering. (You will save this skillet for later use to make cider apples; so, set aside after you transfer the breasts.)

Transfer breasts to baking dish, skin side down, and place in oven for 6 minutes. Turn and complete cooking: 2 minutes for rare, 4 minutes for medium-rare and 6 minutes for medium.

Place on cutting board and let rest 5 minutes before slicing.

Cider Apples
In large skillet over medium heat, melt 1 tablespoon of the butter with oil until butter foams.
Add apples; cook about 8 minutes, stirring occasionally, until apples are golden-brown and tender but not mushy.
Season with salt and pepper; set aside.

Cider Sauce
Add honey to skillet duck breasts were cooked in.

Heat, stirring to dissolve browned duck juices in pan, about 3 minutes or until honey darkens slightly.

Carefully pour in cider and simmer until syrupy.

Add chicken broth, remaining butter and thyme; simmer until sauce thickens slightly (there will be about 3/4 cup).

Add apples and heat gently in sauce; keep warm over low heat.

Serving
Fan 1 breast on each of 6 plates. Spoon sauce and apples over duck, dividing it evenly.