1 Pomegranatehalved, seeds removed (reserve the juice)
1 1/3cups Vegetable Stock
Cayenne Pepperto taste
For The Meat
Place duck breasts in medium-sized pan, skin-side down. Fry on medium heat until golden brown, about eight minutes. Turn duck breasts and fry on the other side for five minutes. Keep the breasts moist by basting with duck fat.
Remove duck breasts from pan and wrap in aluminum foil. Let rest five to 10 minutes.
Unwrap the meat and fry again, skin-side down, until duck is crispy. Turn and fry on the other side for a few minutes. Season with salt and pepper and serve with sauce.
For The Sauce
In a pot, combine pomegranate seeds, pomegranate juice, vegetable stock and honey. Reduce to about half.
In a separate bowl, mix cornflower and a little cold water. Add cornflower mixture to sauce. Season with salt and a pinch of cayenne pepper.