How do I get crispy skin on duck breast?

Start in a cold pan and cook slowly to render the fat. Don’t rush this step, patience creates crispness.

Can I use the leftover duck fat?

Yes! Save it for roasting potatoes or vegetables. It adds incredible flavor.

Use tart cherries and reduce the honey slightly, or add a splash of lemon juice to balance the flavor.

Mashed potatoes, roasted carrots, or sautéed greens all pair beautifully with the rich sauce.

Pan-seared duck breast served with a rich cherry pomegranate sauce, crispy skin, tender meat, and a perfect sweet-tart balance.

2 boneless duck breasts, skin-on

Salt and black pepper, to taste

1 cup pitted cherries (fresh or frozen)

1/2 cup pomegranate juice

2 tbsp honey

1 tbsp balsamic vinegar

1 tbsp unsalted butter

1 small shallot, minced

1 clove garlic, minced

1 tsp fresh thyme (optional)

Pomegranate seeds, for garnish

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1. Pat duck breasts dry and score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.

2. Place the duck skin-side down in a cold skillet. Turn heat to medium and sear for 6–8 minutes, letting the fat render and skin turn golden brown.

3. Flip and cook for another 3–5 minutes, until the duck reaches 135°F (medium rare). Transfer to a plate and rest.

4. Pour off excess fat, leaving about 1 tablespoon in the pan. Add shallots and garlic; sauté 1–2 minutes until fragrant.

5. Add cherries, pomegranate juice, honey, and balsamic vinegar. Simmer for 6–8 minutes until sauce thickens.

6. Whisk in butter for a glossy finish. Taste and adjust seasoning.

7. Slice duck thinly against the grain, spoon sauce over top, and garnish with thyme and pomegranate seeds.

Start duck in a cold pan to ensure even fat rendering and crispy skin.

Substitute chicken or pork if preferred.

Make the sauce up to 2 days in advance; reheat gently before serving.