Pre-heat oven to 400 degrees F. Cut a few round slices off each apple (about ¬ľ inch thick) to roast and peel and chop the rest into cubes for pureeing.
Put the duck breasts on a cutting board skin side up and score all over in a tiny crosshatch pattern so that the fat will render and the skin will crisp.¬† Season all over with salt and pepper.¬† Film the bottom of a large saut√© pan with olive oil and put the pan over medium heat.¬† When the oil is smoking, add the breasts, skin side down, and cook slowly for about 8 minutes until the fat is rendered and the skin is browned and crispy. Baste with fat as you cook it in the pan.¬† Take out of the pan and place on a roasting tray skin-side up with a couple of thin slices of apple.¬†¬† Roast in the oven for 5-7 minutes.
Place onion, thyme, butter, and remaining apple cubes in a large saucepan and set over medium heat.¬† Add apple juice, cover and simmer for 12-15 minutes until apples are soft.¬† Puree in a food processor and season with salt and pepper.
Slice duck breast over apple-onion puree with roasted apple slices and garnish with micro sprouts.
Edited: October 14th, 2009