1 duck breast cut in two fillets
1 small glass red wine
2 minced shallots
50 g butter
1/2 l olive oil
2 Reineta apples peeled and sliced
Salt and pepper

Fry the breasts on both sides and make sure they are juicy on the inside. Season and reserve. Fry the apple slices in butter until translucent. Remove and reserve. Sauté the shallots in the remaining butter. Drizzle with wine and add the duck juice. Add the duck and apples, continue cooking and serve.