Duck Breast with Pomegranate Sauce

For the sauce: halve and seed pomegranate, collecting all resulting juice. Add 100 ml (approximately 2/5 cup) of pomegranate juice, stock and honey. Place in a pot and simmer until it reduces by half. Combine cornstarch with a little cold water until smooth and add to the sauce, simmer until it thickens. Season with salt and cayenne pepper.

For the duck breasts: rinse and pat dry duck breasts. Score skin in a diamond pattern with a sharp knife. Cook in a hot pan, skin side down, for about 8 minutes or until golden brown. Flip over and cook on the other side for about 5 minutes. Baste with resulting fat occasionally. Remove from pan and cover with alumunim foil, let stand for about 10 minutes.