An excellent sauce to make in winter when pomegranate is in season. I do like a slightly sweet sauce with my seared ducks and the pomegranate sauce does the trick; it is the perfect combination for the game flavor of duck breast.

INGREDIENTS:

1 pound about 2 duck breasts.

1-tablespoon duck fat

Salt/freshly ground pepper to taste

STEPS:

Preheat oven to 375 degrees.

Dry the duck breasts with paper towel and start scoring the fat in two directions to create a crosshatch pattern. It is very important to cut through the fat and not into the meat of the breasts.

Season the breasts with salt and freshly ground pepper. Heat a nonstick pan over high heat, when hot add the duck fat (it can bear high temperatures without smoking or altering its flavor and makes the skin crispier) and sear the duck skin side down.

Remove the excess fat from the pan (to give the skin a beautiful brown color crust). Keep searing on both side until crispy brown, bake for about 4 to 5 minutes.

In food processor, blend very well the pomegranate seeds and strain through a sieve.

In deep saucepan over medium heat, combine the pomegranate, the cinnamon stick, the clove, the sugar, the lemon juice and the pomegranate juice and simmer by stirring frequently for about 30 to 40 minutes or until the sauce is reduced and thickened.

Remove the cinnamon stick and the clove, and then serve with your duck breast.