Ingredients:

  • 2 duck breasts, skin-on (about 6-8 oz each, 170-225 g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cups sauerkraut, drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter (or olive oil for a vegan option)
  • 1 teaspoon caraway seeds (optional)
  • 1/4 cup apple cider vinegar
  • 1/4 cup low-sodium chicken or vegetable broth
  • Fresh parsley, for garnish

Instructions:

  1. Pat the duck breasts dry; score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
  2. Heat olive oil in the skillet over medium heat; place duck breasts skin-side down. Cook until skin is golden brown and crispy (about 6-8 minutes). Flip and continue cooking for another 4-6 minutes for medium-rare or until internal temperature reaches 135°F (57°C).
  3. Remove from the heat and let rest for 5-10 minutes before slicing.
  4. In the same skillet, melt butter over medium heat; sauté onion until translucent (about 3-4 minutes). Add garlic and caraway seeds; cook until fragrant.
  5. Stir in sauerkraut, apple cider vinegar, and broth; bring to a simmer. Cook for 10-15 minutes until heated through and flavors blend.
  6. Slice duck breast and serve over a bed of sauerkraut. Garnish with fresh parsley.