INGREDIENTS
4 boneless muscovy duck breasts
3 tbsp kosher salt
2 cups cold water
1 tsp dry mustard seed
1 tsp fennel seed
1/2 stick cinnamon
2 tbsp maple syrup
1 clove garlic, smashed

Combine the water, salt, syrup and the spices in a medium saucepan to make a brine and bring to simmer. Remove from the heat and cool completely. Place duck breasts in brine and refrigerate for 30 minutes. Remove duck breasts from brine and pat dry with paper towel. Discard used brine.
Place duck breasts skin-side down in a heavy-bottomed frying over low heat. Let fat render from skin slowly. (The longer and slower this process is, the better the result.) When most fat is rendered and skin is crispy, flip duck breasts and cook briefly [HOW LONG?] until flesh is a light pink color. Remove duck breasts from heat and let rest in a warm place for 15 minutes. Serve each breast sliced with spiced crab apples (recipe follows).

Spiced Crab Apples
1 tsp vegetable oil
2 tsp fresh ginger, minced fine
4 tsp shallot, minced fine
1 cup crab apples, cored and cut into 1/2-inch pieces
1 tbsp honey (preferably dandelion)
2 tbsp cold water
pinch each of ground cinnamon, nutmeg, allspice, clove and black pepper

In a small saucepan over medium heat, sweat ginger and shallots in oil for a few minutes. Add remaining ingredients and simmer until apples are tender. Add additional honey to taste (optional).