Instructions: Combine the allspice, pepper, and salt; rub into the duck breasts. Allow to stand at room temperature for 15 minutes.

Lightly coat a nonstick skillet with cooking spray. Add the duck breasts and saute 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.

Add the onion, garlic, sage, rosemary, and ham to the skillet. Stir in wine and broth. Reduce liquid to about 1/3 cup.

Spray another nonstick skillet with cooking spray and saute apple slices with red winger until they begin to soften, about 4 minutes. Set aside.

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.

This recipe yields 4 servings.

Comments: Duck and apples? You bet - in the kitchens of French and Italian homes, as well as in Germany.

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