4 duck breast fillets, fat trimmed 2 Tablespoons unsalted butter 1/4 cup brown sugar 1/2 cup apple juice 1-1/2 tsp. fresh ginger, grated 2 apples, peeled, cored, and thinly sliced 1 cup ginger ale 1/4 cup dry sherry 1 tsp. cornstarch 1 tablespoon water 

Heat a heavy nonstick skillet over medium high heat. Prick skin on duck breast with a sharp knife or fork. Arrange skin side down in skillet and cook 3-4 minutes to render fat. Turn and continue to sauté another 3-4 minutes, turning occasionally until well browned and tender. Transfer duck to a platter. Set aside and keep warm. Discard all but 1 tablespoon pan juices from pan. Stir next 4 ingredients into skillet and simmer 2 minutes, uncovered. Add apples, ginger ale and sherry to pan. Simmer about 4 minutes, stirring gently until apples are just softened. Using a slotted spoon, transfer apples to a bowl. Continue to simmer mixture about 4 minutes, or until reduced by half. Combine cornstarch and water in a bowl and stir into sauce. Bring sauce to a boil, stirring until slightly thickened. Slice duck across the grain and serve with apples and ginger sauce.