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عربDuck breasts with apples in foil
4 servings1 hour 30 min
Duck breast - 620 grams, Salt - to taste, Ground black pepper - to taste, Bay leaf - 1 pc., Bulb onion - 1 pc., Water - 150 ml, Vinegar - 50 ml, Sunflower oil - 2 tbsp., Apples - 2 pcs.
4 servings1 hour 30 min
Duck breast - 620 grams, Salt - to taste, Ground black pepper - to taste, Bay leaf - 1 pc., Bulb onion - 1 pc., Water - 150 ml, Vinegar - 50 ml, Sunflower oil - 2 tbsp., Apples - 2 pcs.
Flush the duck. 
Season and mix well. 
Peel the onions and cut them into half rings. 
Place the onions to the meat and stir. 
Mix the water with the vinegar and pour over the meat. Stir and leave for 30 minutes. 
Heat the oil in a frying pan and fry the duck on two sides. It is better to do this quickly and over high heat so that the meat remains juicy. 
While the duck is frying, wash and cut the apples into wedges, removing the middle. 
When the duck is golden - lay out the onions for it, reduce the heat and cook until the onions are soft. If you value juicy meat - put the onion on the bottom, and not on top of it - meat. 
Put half the apples in a foil-lined oven tin. 
Put the onion with the meat in the next layer and top with the rest of the apples. Cover everything well with foil. 
Cook for 15-20 minutes at 180 degrees, then unwrap and cook for another 10 minutes. 
And you can serve - both an independent dish with fresh bread, cheese and wine, and in a duet with side dish and salad. 