- Peel the apples. Cut them into quarters, then cut them into thick strips. Fry them for 15 minutes in 25 g of butter. 5 minutes before the end of cooking time, pour in the vinegar. Then set aside.
- Peel the potatoes and onion. Cut them into strips. Fry them for 15 minutes in 25 g of butter. Season with salt and pepper. Then set aside.
- Preheat the oven to 200°C. In a pie tin coated with butter, arrange the slices of smoked duck breast in a rosette, alternating them with the apple and potato strips. Place the excess apples and potatoes on top. Season with pepper.
- Place the puff pastry on top. Prick it with a fork. Place in the oven for 20 minutes. Leave to rest for 5 minutes, remove from the mould and serve immediately, decorated with a few rocket leaves and roasted hazelnut slivers.
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