INGREDIENTS

For the onion marmalade:
1 kg red onions, finely chopped
1 dash sunflower oil
30 cl port
100 g caster sugar
2.5 cl shallot vinegar
1 bay leaf
2 turns of pepper from the mill
1 PGI Périgord duckling fillet
1 drizzle of sunflower oil
50 g Périgord walnuts
50 g caster sugar
1 chicory
½ Pink lady apple
Juice of ½ lemon
12 thin slices of ficelle or baguette, lightly toasted
Salt, freshly ground pepper

PREPARATION

Fry the onions in a drizzle of oil, add the rest of the ingredients. Reduce for 10 minutes. Put to one side.

Brown the duckling fillet for 1 minute on each side in a hot frying pan with a drizzle of oil. Roast for 6 minutes at 180°C. Keep warm.

In the same frying pan, caramelise the walnuts and sugar for 30 seconds.

Separate 12 leaves from the chicory and trim to the same size.

Cut the apple into thin slices, sprinkle them with lemon juice.

Cut the duckling fillet into thin slices.

Arrange a chicory leaf on each piece of toast, add a little onion marmalade, a caramelised walnut, a slice of apple and then a slice of duckling fillet. Garnish with marmalade and caramelised walnuts.