Duck Breasts With Apples And Caraway
- 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
- 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, 1820 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 510 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.
duck breasts, salt, duck fat, caraway seeds, apples, sugar, rosemary
Taken from www.foodrepublic.com/recipes/duck-breasts-with-apples-and-caraway-recipe/ (may not work)