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1
Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat.
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2
Remove from the heat and add the cinnamon, ginger and coriander. Season.
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3
Let the marinade cool.
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4
Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade).
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5
Place the breasts side by side in a shallow baking tray and pour the marinade over them.
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6
Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.
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7
Preheat the oven to 240u00b0C.
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8
Drain off the marinade into a small saucepan and heat until reduced to half.
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9
Put the fillets in a baking tray and bake in the oven for 15 minutes.
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10
Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides.
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11
Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved.
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12
Add the rest of the apple cider and remove from heat.
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13
When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.
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14
Serve with the apples and the sauce.
