Cortland stuffed with shredded grain-fed veal

Preparation

1. Preheat oven to 180°C (350°F).
2. Heat 30 ml duck fat in a saucepan and sear meat cubes until lightly colored. Add vegetables and sweat for a few minutes. Add remaining duck fat, water and coarse salt. Cover and bring to the boil, then reduce heat and simmer over very low heat for 2 hours 30 minutes.
3. Cut about 1 cm off the top of the apples and scoop out, leaving at least 2.5 cm of flesh around the edges. Set aside the trimmings. Drizzle apples with olive oil, replace caps and bake for 30 minutes.
4. Keep meat and vegetables warm. Degrease cooking juices and set aside. Shred veal into small pieces and mix with vegetables. Stuff the apples and keep warm.
5. Chop the apple trimmings. In a saucepan, brown them with a little of the cooking juices and moisten with the ice cider. Reduce by half. Add veal stock and remaining cooking juices. Simmer for 10 minutes. Season with salt and pepper. Keep warm.
6. To serve, place a small amount of meat on each plate. Place the apples on top and drizzle with sauce.
7. Serve with vegetables of your choice and garnish with a fresh mint leaf.