Duck Week: Pan-Roasted Duck Breast With Apple and Caraway

Duck week, volume two! Continuing my obsession with any and all things Canal House Cookbook, I used this recipe straight from its hallowed pages for the duck breasts I harvested. I've tried a bunch of different methods cooking duck breast, usually pan-seared with some sort of berry or fruit reduction to offset the meaty flavor of the duck, but I have to say that this one turned out to be one of my favorites.

It's a little point of pride that I'm starting to feel more confident checking for doneness just by eyeing or poking the meat. I have to say that I was extremely happy with how beautifully these duck breasts cook--it's never a good feeling when you overcook the meat and disrespect the animal that gave it. The seasonally crisp fall flavor of those delicious duck-infused apples were a major home run, and the dinner came together in no time. Try it!

Pan-Roasted Duck Breast With Apple and Caraway (from Canal House Cooks Everyday)

2 boneless duck breasts, trimmed
salt and pepper
1 tablespoon duck fat or olive oil
1/2 tsp caraway seeds, lightly crushed
2 apples, such as honeycrisp, peeled, cored and cut into thick wedges
1 tsp 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, 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 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. Enjoy!