Roasted Apples
The flavor principles of the apples are based on the French term aigre-doux, meaning sweet and sour. Aigre-doux sauces have the yin-yang of sweetness and acidity. If not enough vinegar is used to balance the sugar, the effect can be cloying rather than seductive. Think of the classic Duck a l’Orange. Taste your apples to make sure that the sweetness and acidity is balanced. If the mix needs more sugar or vinegar, add it until you achieve the right balance.
Ingredients
- 2 medium apples, fuji or similar, peeled, halved, core removed
- 3 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons granulated sugar
- 3 tablespoons cider vinegar
- 1½ cups chicken or duck stock
Directions
1. Preheat the oven to 400 degrees F.
2. Cut the apples into 6 equal wedges. Heat the butter in a large sauté pan over medium-high heat until it begins to turn brown, and then add the apples. Sauté the apples until they are golden on all sides; season with salt and pepper.
3. Add the sugar to the apples and cook until the sugar is bubbly, thick and caramelized to a golden brown. Adjust the heat if necessary. Add the cider vinegar and reduce until the mixture bubbles thickly, about 3 minutes. Add the stock to the pan and bring it to a boil.
4. Remove the pan from the heat and place it in the preheated oven. Roast the apples until they are meltingly tender and the juices are reduced and viscous, about 25-30 minutes. Remove from the oven and check the seasoning. Season to taste with salt and pepper. Cover the apples to keep them warm. If the compote cools, reheat in the oven while the duck legs and breasts cook.