Description
A step-by-step guide to making crispy duck breast paired with tangy sauerkraut for a flavorful, restaurant-quality meal at home.
Ingredients
Scale
For the Duck Breast:
- 2 duck breasts
- Salt and black pepper, to taste
For the Sauerkraut:
- 1 cup sauerkraut
- 1 tbsp butter
- ½ apple, thinly sliced (optional)
- ½ small onion, sliced
- ½ tsp caraway seed
Instructions
- Score the duck skin in a crisscross pattern, being careful not to cut into the meat.
- Season both sides with salt and black pepper, then let rest at room temperature for 15 minutes.
- Place the duck skin-side down in a cold, dry pan. Turn heat to medium-low and let the fat slowly render for 6-8 minutes.
- Flip and cook the other side for 3-5 minutes, depending on preferred doneness. Use a meat thermometer (130°F for medium-rare).
- Rest the duck breast for 5-10 minutes before slicing.
- Prepare the sauerkraut: In a small pan, melt butter over medium heat. Add onions, apples (if using), and caraway seeds. Cook for 2 minutes.
- Stir in the sauerkraut and cook for another 3-5 minutes until warm.
- Plate and serve by slicing the duck and layering it over the sauerkraut.
Notes
- Duck breast is best cooked medium-rare to stay tender.
- For extra crispy skin, press the duck down with a spatula while cooking.
- If you prefer a milder sauerkraut, rinse it lightly before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: European
Nutrition
- Serving Size: ~200g per serving
- Calories: ~350 per serving
- Fat: ~22g
- Carbohydrates: ~10g
- Protein: ~32g
- Cholesterol: ~85mg