2 KOL Foods pastured, organic boneless duck breasts, skin-on
1 cup pomegranate juice
salt & pepper to taste
Place the duck breast skin side up on a cutting board. Score the duck skin, being careful not to cut through the actual duck meat. Sprinkle lightly with salt and pepper to taste.
Put the pomegranate juice in a small saucepan and turn the heat to medium high. Bring to a boil and let it reduce while the duck is cooking.
Place the duck breast skin side down in a cold cast iron skillet.
Turn on the heat to medium and sit back. The duck fat will slowly start to render and cook the duck.
After about 3-4 minutes gently slide the duck aside and try to pour off some of the accumulated fat into a glass container (retain for schmaltz).
Once the duck has been sizzling for about 10 minutes, flip the duck over and cook for another two minutes. I usually turn the duck over one last time to give the skin one more sear, and then remove the duck from the skillet.
Remove the duck from the skillet to a cutting board, and let it rest for at least 7 minutes.
Slice it and serve over salad or roasted vegetables with pomegranate seeds and drizzle it all with the reduced pomegranate juice.