Seared Duck with Pomegranate

Instructions

1. 1

   With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt.

2. 2

   In a skillet, gently brown duck, fat side down, for about 15 minutes or until fat is almost completely melted and a thin layer of skin is crispy. Return duck breasts and cook until desired doneness. Let rest for about 10 minutes.