One of the best-selling dishes at a restaurant where I once worked was a pan-roasted duck breast. I’m sure its popularity was due mainly to the fact that although lots of people love duck, they rarely think to cook it at home. Well, here’s a secret that restaurants probably don’t want you to know: Duck is just as easy to cook as chicken. The only difference is that duck skin is pretty fatty, and you have to cook it in a way that lets most of the fat render, or melt away. Once you learn the basic technique, it’s easy to vary the pan sauce ingredients to suit your mood. Just keep in mind that the richness of duck is best complemented by sweet, sour and pungent flavors.