Season duck with salt and pepper. Cook, skin-side down, in a skillet over medium-low heat until skin is browned and crispy, 20 to 25 minutes. Reserve duck fat for later use.

Cherry pie is often considered an unassuming, everyday dessert. It lacks the trendiness of a cronut, the nostalgic appeal of an ice cream sundae or the sheer indulgence of a gooey cinnamon roll.

For the pie I made with the cherries brought back from Michigan, I was feeling kind of lazy, so with the extra dough I cut out some shapes and just arranged them on top of the filling. Still delicious ...