Duck Breasts with Fried Apples

In the west of the Aude, where geese and ducks are reared in quantities for foie gras or as roasting birds, many in the traditional way, look out for the ones described as Volailles Grasses du Fermier or Volailles du Lauragais, they have a fine flavour and a succulent, firm texture. The juicy duck breasts from the region are twice the size of ours, and a single one can easily feed two people.