Magret de canard a l'aquitaine

Score the magret on both sides in a diamond pattern, sprinkle with 1 package of sucre vanille, 2 tablespoons of balsamic vinegar and refrigerate for 1-2 hours.

In a sauce pan, boil 1/2 cup of balsamic vinegar with 1 package of sucre vanille and 1/2 tsp of black pepper until the liquid is reduced by half. Set aside.

Saute the onions in 3 tablespoons of butter, salt and pepper on a low flame for about 15 minutes. Set aside.

Sprinkle the sugar, cinnamon and remaining package of sucre vanille on the apples and brown in 3 tablespoons of butter. Set aside.

Sear the magret de canard on the fat side first for 5 minutes, remove the accumulated fat, turn and cook on the other side for 8 minutes. Reheat the vinegar reduction, the apples and onions, slice the magret and serve. Serves 2 generously.