Pan seared duck breast

Remove the duck breasts from the refrigerator. Rise them in cool water and pat dry with a paper towel. Use a knife to score the skin in a cross-hatch pattern.

The cross-hatching will help the skin get crispy. Avoid cutting into the meat.

Season the breasts with salt and pepper. Set them on a plate and allow them to come to room temperature

Heat a cast iron skillet or nonstick frying pan over medium heat. Lay the duck breasts in the pan with the skin side down. Cook for 3 to 5 minutes, depending on the size of the breasts.

Place the potatoes on the same pan and season with salt and pepper. Turn them on each side as they cook, so you get and even cooked potato.

In my recipe I take the breasts out of the pan for about 5 minutes to get my potatoes cooked at the same time as the breasts. After that period put the breast again in the pan and turn the breasts to the other side with a pair of tongs. Cook for an additional 3-5 minutes.

Meanwhile, in another pan, heat the butter and vegetable oil over medium-high heat until the butter is melted. Add the apples, rosemary leaves and sugar and cook, stirring often, until they start to brown, or caramelize, about 10 minutes. Lower the heat and continue to cook until the slices soften, making sure the sugar does not burn.

After you flip the breasts, salt the other side. This will help the skin get even crispier and more flavorful.

Stand the duck breasts on their sides to cook the edges. Lean the breasts against each other so the edges can cook for about a minute on each side

Remove the breasts from the pan. Place them on a cutting board and allow them to rest for 5 minutes before slicing to serve.

Thinly slice 1 duck breast, and place the slices on a dinner plate, fanning them out in a semicircle around the plate. Repeat with the remaining breasts. Divide the apple and the potatoes mixture evenly among the plates, arranging most on the opposite side of the duck and then drizzle the remaining caramel and cooking juices over each serving and around each plate. Garnish with rosemary leaves. Serve at once and enjoy.