4 Duck Breasts, 200 g each, skin cross-scored with a knife

1 Tbsp Honey

1 Pomegranate halved, seeds removed, juice retained (100 ml)

1-2 tsp Corn Flour

300ml Vegetable Stock

Cayenne Pepper


  • Place the pomegranate seeds and juice in a pot along with the stock, honey and the pomegranate juice and reduce to about half.
  • Mix the cornflour with a little cold water and add to the sauce. Season with salt and cayenne pepper
  • Place the meat in a pan, skin side down and fry on a medium heat for around 8 min until golden brown. Turn and fry on the other side for around 5 min basting every so often with the fat. Remove from the pan, wrap in aluminium foil and rest for about 10 min.
  • Unwrap the meat and fry once again, skin side down, until crispy. Turn, fry for a few minutes, then remove from the pan and rest for a while. Season with salt and ground black pepper, slice and serve with the sauce.