Ingredients:

  • 2 duck breasts (about 6 ounces each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups sauerkraut (canned or jarred, well-drained)
  • 1 medium onion, finely chopped
  • 1 apple (preferably a tart variety like Granny Smith), peeled and diced
  • 1 tablespoon olive oil or duck fat
  • ½ teaspoon caraway seeds (optional)
  • Salt and pepper, to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.
  2. Generously season both sides of each breast with salt and freshly ground black pepper.
  3. Heat a heavy skillet over medium heat until hot but not smoking.
  4. Place duck breasts skin-side down in the pan; cook for about 6–8 minutes until most of the fat has rendered out and skin is crispy.
  5. Flip the breasts over and cook for an additional 3–4 minutes for medium rare.
  6. Remove from skillet, place on a cutting board, cover loosely with foil, and let rest.
  7. In the same skillet used for duck add olive oil or remaining rendered duck fat. Add chopped onion; sauté until softened (~3–4 minutes).
  8. Add diced apple; cook another minute until slightly softened.
  9. Stir in drained sauerkraut along with caraway seeds if using. Cook on low heat for about another five minutes.
  10. Slice rested duck breast against grain into thin slices.
  11. Plate sauerkraut as a bed on serving plates; arrange sliced duck on top.