A savory duck recipe that prepares in under an hour.

4 Golden Delicious apples, peeled if desired, and sliced
1/4 cup butter
Salt and freshly ground black pepper
4 boneless duck breasts (with skin)
Salt and freshly ground black pepper
1/2 cup apple balsamic vinegar* or balsamic vinegar
4 cups bitter greens, such as arugula or kale

1. In a very large skillet cook apples in hot butter over medium heat for 10 minutes or until golden brown and tender, stirring frequently. Season to taste with salt and pepper; remove from skillet and set aside.

2. Score the skin side of the duck breasts at 1/2-inch intervals in a diamond pattern. Season duck breasts with salt and pepper.

3. In a large oven-safe skillet cook duck breasts, skin side down, over medium heat for 5 minutes; turn. Cook 5 minutes more or until browned. Drain fat. Place pan in a 350° oven for about 10–15 minutes until duck is of desired doneness. (Sally prefers the duck on the rare side, about 130° to 140° using a quick-read thermometer.) Remove duck from pan; cover and let stand for 10 minutes (the temperature of the meat will rise 5° during standing time). Add vinegar to drippings in skillet, scraping up browned bits. Return skillet to burner over medium-high heat. Bring to boiling and cook until liquid is reduced by half; set aside.

4. For bitter greens, blanch them in a pan of boiling water just until tender, about 1 minute. Drain in a colander. Run cold water over greens to refresh.

5. To serve, slice duck breasts. Arrange greens on 4 plates. Top with duck slices and peppered apples. Drizzle with sauce. Makes 4 servings.

* NOTE: To purchase apple balsamic vinegar, preserves, and a variety of other Bates and Schmitt products produced at the apple farm, call the apple farm at 707-895-2461 or check out their Web site at www.philoapplefarm.com.