Duck Breasts with Pomegranate Sauce
Rinse the duck breasts, pat dry and score the skin in diamond-shapes. Fry, skin-side up, in a pan over medium heat for about 5 minutes or until golden brown.
Peel the onion, halve and cut into strips. Add to the pan with the duck and allow to brown, then turn the duck skin-side down and brown lightly. Remove both from the pan.
Add the walnuts and pomegranate syrup to the pan (duck fat removed) and add about 100 ml (approximately 1/2 cup) of water. Add the sugar, duck breast and onions back into the pan and simmer over low heat for about 20 minutes or until done. Season with salt and pepper. Serve with thyme and garnished with a quarter of pomegranate each.