Apple stuffed with mi-cuit of duck

Ingredients for 4 people:

• 3 Asturian apples
• 500 grams of duck foie
• 50 g sliced almonds
• 1 vanilla pod
• 1 dl sunflower oil

To blanch the apple: 1/2 litre water and 300 g sugar

For the apple compote: 1 apple and 100 g sugar

• Marinate the vanilla in the oil
• To make the compote peel the apples, dice and cook in the syrup; drain and mash.
• Core the apples, cut in half and cut into thin slices to blanch in the syrup.
• Devein the foie, season with salt and pepper and cook at 70 degrees for 10 minutes.
• Then place the apples in the moulds, covering them with the slices, adding the foie and a little of the compote on top. Close the apple and let it cool and take the shape to unmould it, sprinkle with a little sugar and burn with a shovel to caramelise.
• Flavour with a little vanilla oil on top and present on a plate.