Recipe: Duck Steaks on the Bone

1 In a large pan, grill, or plancha, heat your duck fat.

2 When the fat is hot, pan-fry your duck steaks for 2 minutes on each side, then remove them to a plate, salt and pepper.

3 In your pan with the rendered fat, place your apples on one side and the chanterelles on the other, salt and pepper, then flip your apple quarters when they have taken on color, cook for another 5 minutes and stop cooking, then scatter the pink pepper over your apples, place your duck steaks on top with the cooking juices, then place a lid on top and let it "rest" like this for about ten minutes.
Then present on each hot plate your duck steaks surrounded by your apples and chanterelles
As you can see, I chose to make this recipe on my small plancha that I brought to the middle of the table.
* I also used for this recipe duck fattened called mulard breed from which foie gras is obtained