Duck and apples? You bet--in the kitchens of French and Italian homes, as well as in Germany. Here is a version with an Italian flair, because we have pictured it with Risotto and Asparagus (see May, 1998), but merely change the vegetables and you can dine in another part of the continent.

1	teaspoon (5 ml) ground allspice

1	teaspoon (5 ml) freshly ground pepper

1/4	teaspoon (1.25 ml) salt

4	skinless duck breasts, 5 ounces (150 g) each, all fat removed

refrigerated butte-flavored cooking spray

1	medium onion, 5 ounces (150 g), minced

2	large cloves garlic, minced

3	fresh sage leaves, minced or 1/4 teaspoon (1.25 ml) rubbed dried

1	teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml) crushed dried

1/2	ounce (15 g) low fat, low-sodium ham, chopped

1/2	cup (120 ml) dry white wine

1/2	cup (120 ml) fat-free, no salt added canned chicken broth

2	medium Granny Smith or Fuji apples, 10 ounces total (300 g), cored and sliced

1	tablespoon (15 ml) red wine vinegar

extra fresh sage leaves for garnish (optional)

1. Combine the allspice, pepper, and salt; rub into the duck breasts. Allow to stand at room temperature for 15 minutes.
2. Lightly coat a nonstick skillet with cooking spray. Add the duck breasts and sauté over high heat until browned on both sides. Lower heat and cook until medium rare, about another 3 minutes per side. Do not overcook duck breast as it becomes dry and stringy. Transfer duck breasts to a heated platter; keep warm.
3. Add the onion, garlic, sage, rosemary, and ham to the skillet. Stir in wine and broth. Reduce liquid to about 1/3 cup (80 ml).
4. Spray another nonstick skillet with cooking spray and sauté apple slices with red winger until they begin to soften, about 4 minutes. Set aside.
5. Add the duck breasts to the reduced sauce and reheat. Place a duck breast on each of 4 serving plates. Top with equal portions of the sauce and apples. Serve immediately.