The Duck and the Apple History: This is the YOURS Bistrô dish that changed the least over the years. Inspired by a French recipe (Magret de Canard), it has always been served with apple purée and red fruits. Subsequently, it evolved with the addition of cinnamon and mint. Ingredients: Difficulty: Medium Preparation Time: 30 min 350g Duck Breast 6 Smith Apples Red fruits (Your choice) Cinnamon Butter Lemon 0,013cl Olive Oil Mint Preparation: Step 1. Apple Puree Roast the apple with cinnamon, butter, mint and lemon. After it’s roasted, prepare the puree. Step 2. Cook the red fruits with sugar, creating the sauce of the dish. Step 3. In a sauté, with some hot olive oil, put the duck magret and seal each side of it. Step 4. Take the magret to the oven and let it warm entirely. Step 5. In a plate, put the puree in form of a tear (2x) and place the magret on top.