2 duck maigrets
1 teaspoon olive oil
1 teaspoon vinegar
1 teaspoon brandy
1 teaspoon sweet moscatel wine
1 teaspoon sweet sherry
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon red currants
1 tablespoon orange liqueur
Salt and pepper
For the purée of apples
750 g Reineta apples
1/2 l cider
Salt and sugar

Season the maigrets. Heat the oil in a pan, fry, remove and put away hot. Add the vinegar to the same pan, also brandy, moscatel, sweet sherry, sugar, honey, red currants and orange liqueur. Allow to reduce. Prepare the purée, core the apples, put in a oven-proof dish, sprinkle with cider, sprinkle with sugar and put in the oven, preheated to 150ºC for 15 minutes. Then, peel and mash until purée. Cut the maigrets into steaks, put in dishes, sprinkle with the sauce and serve.