Goose breast in black truffle sauce with glazed apples

Serves 6:
3 goose breasts, 1 glass of dry marsala wine, 1 spoonful of black pepper corns, 1 truffle, 3 rennet apples, 1 spoonful of flour, salt and pepper.

Clean the meat and cut it into thin strips. Heat a pan and when it is hot put the meat in it, with the fat underneath. Turn the meat over three or four times until both sides are golden. Remove the breasts from the pan and put them in the oven at 85°C for thirty minutes, on the oven's grill. Collect some of the fat from the frying pan, add a spoonful of flour and mix it in. Add some marsala and the coarsely ground peppercorns. Heat to reduce the marsala. Peel the truffle and blend the peel with two glasses of water. Add everything to the pan with the marsala wine. Reduce the volume by heating, add salt to taste and sieve.
Take the meat out of the oven, cut it and check that it is pink inside. Butter the apples and add the meat to a plate. Pour the previously prepared sauce over everything and sprinkle the truffle.