Step 1: Prepare the Duck Breast

Pat the duck breasts dry with paper towels. This helps the skin crisp up during cooking.

Score the skin of the duck breasts with a sharp knife, making shallow cuts in a crosshatch pattern. Be careful not to cut into the meat.

Season both sides of the duck breasts generously with salt and pepper.

Step 2: Sear the Duck Breast

Heat a skillet (preferably cast iron) over medium-high heat. Add the duck fat or olive oil.

Once the fat is hot, place the duck breasts skin-side down in the skillet. Sear for 6-8 minutes, or until the skin is golden brown and crispy. You can press gently on the duck with a spatula to ensure even cooking.

Flip the duck breasts and cook for an additional 3-5 minutes for medium-rare, or longer if you prefer a more well-done result.

Remove the duck from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy duck.

Step 3: Prepare the Sauerkraut

While the duck is resting, heat olive oil in another pan over medium heat.

Add the chopped onion and sauté for 2-3 minutes until softened and fragrant.

Add the sauerkraut, caraway seeds, apple (if using), and chicken broth to the pan. Stir everything together.

Cover and simmer for 10-15 minutes, stirring occasionally, until the sauerkraut is heated through and tender. If you prefer a tangier flavor, add a splash of vinegar at the end.

Step 4: Assemble the Dish

Slice the rested duck breasts thinly against the grain.

Serve the duck breast slices on top of a generous portion of sauerkraut.

(Optional) Drizzle with your choice of mustard sauce or a simple drizzle of honey for sweetness.

Step 5:

Enjoy Serve the duck breast with sauerkraut hot, accompanied by your favorite sides like roasted vegetables, mashed potatoes, or crusty bread.