Prepare the sauce: chop the shallot and brown it in a pan with a knob of butter. Then add the cider * and let reduce for 10 minutes over medium heat. Incorporate the President semi-thick whole cream. Salt and pepper, then let reduce again for 10 minutes until a homogeneous mixture is obtained. Keep warm.
Meanwhile, lightly split the flesh of the duck breasts diagonally with a knife. Salt and pepper. In a skillet, heat the duck breasts on the skin side. Cook for 5 minutes then cover and continue cooking over low heat for 10 minutes. Flip them just 1 minute, before wrapping them in aluminum foil.
pluck the apples and cut them into medium cubes. Then reserve them in lemon water.
Empty the fat from the pan, drain the apples and sauté them for 5 minutes, turning them regularly. Keep warm in a dish.
Cut the duck breasts into slices, place them in the dish with the apples and cover with the cider sauce.