Remove duck breasts from the bone and cut into narrow strips. Peel, quarter, core and dice the apple. Peel and finely dice the shallots. Heat oil and fry duck meat briefly, remove, keep warm and drain off oil.
Melt butter in a frying pan, sauté apple and shallot cubes in it, add red wine and let it boil. Boil a little, season the sauce with Calvados and salt and freshly ground pepper to taste and add the meat to the sauce form.
Garnish: Butter spaetzle, orange-fennel leaf salad
Our tip: Use high-quality red wine for a particularly fine taste!
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