Duck Breasts With Apples And Caraway Recipe

Nov 27, 2012 3:01 pm

Add a sweet touch to your wild meat this holiday

By Christopher Hirsheimer and Melissa Hamilton

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Photo: Christopher Hirsheimer

The apples used in this duck breast dish are treated like pan-roasted potatoes.

In this recipe, we treat the apples like pan-roasted potatoes. If you buy duck breasts on their own, they’ll probably be larger than those you’d get from a whole duck that you cut up yourself. Keep that in mind as you cook them; they may need a little more time in the pan.

Reprinted with permission from Canal House Cooks Every Day

Servings: 4 servings

Ingredients

2 boneless duck breasts, trimmed

Salt and pepper

1 tablespoon duck fat

1/2 teaspoon caraway seeds, lightly crushed

2 apples, peeled, cored and cut into thick wedges

1 teaspoon sugar

2 sprigs fresh rosemary, for garnish

Directions:

Prick the skin of the duck breasts all over, then season with salt and pepper.
Heat the duck fat in a heavy large skillet over medium heat. Sprinkle the caraway seeds over the bottom of the skillet.
Place the duck breasts skin side down in the middle of the skillet. Arrange the apples in a single layer around the duck. Sprinkle the apples with the sugar.
Cook the breasts without moving them until the skin is deep golden brown and crisp, 18–20 minutes. Use a fork to turn the apples as they cook so they brown on all sides. Turn the breasts over and cook for about 5 minutes.
Transfer the duck breasts to a plate and let them rest for 5–10 minutes. While the duck breasts rest, continue to gently cook the apples until they are tender and golden brown all over.
To serve, slice the duck breasts and arrange on a platter with the apples. Garnish with rosemary.

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Level of Difficulty:

Easy

Prep Time:

15 minutes

Cooking Time:

45 minutes

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