Duck Breast with Apples

Prepraration:

1. Remove the meat from the refrigerator and leave at room temperature for about 30 minutes. 
    
2. Cut the peeled and cored apples into wedges. Place on a plate and set aside.
    
3. Preheat the oven to 180°C. Pat the breast dry with kitchen paper. Trim any excess fat from the breast and reserve. Score the skin crosswise without touching the meat. Season with salt and pepper on the skin side.
    
4. Heat a cast iron pan on the hob and place the breast skin side down for 3 minutes until golden. Transfer the breast skin side down to a baking tray, season with salt, pepper and sprinkle with half the finely chopped rosemary. Bake in the preheated oven for 20 minutes, turning halfway through. Remove and let the meat rest for 5 minutes.
    
5. Sprinkle the bottom of the pan from which the breast was fried with sugar and place over a medium heat. Leave for 2 minutes and arrange the apple slices on the bottom. Sprinkle with the diced fat cut from the breast, add the diced butter, the remaining rosemary, pour in the stock and cook for 18-20 minutes, stirring frequently, until the apples are tender.
    
6. Cut the magret into slices. Place the apples on a serving plate, place the magret on top and pour over some of the sauce from cooking the apples.