Roast Duck with Glazed Apples and Cider Cream Sauce

ONE OF MY favorite recipes was inspired by a similar presentation I had years ago at the famous restaurant Taillevent in Paris. This duck is accented by apples in numerous forms, from a garnish of apples flamed with Calvados (applejack) to the French apple cider used in the sauce. Unlike American cider, French apple cider—which along with Calvados comes from Normandy—is sparkling and mildly alcoholic and comes both sweet (doux) and dry (sec). For cooking, use the dry variety.