Directions

1. Place the pomegranate seeds and juice in a saucepan with honey and balsamic vinegar, and let reduce to about half.

2. Make slits or score the duck skin.

3. Place the duck breasts in a frying pan with the skin side down on medium heat for about 8 to 10 minutes, or until golden brown.

4. Turn and fry the other side for about 6 minutes, basting occasionally with drippings.

5. Remove from heat and wrap the duck breasts in aluminum foil. Let rest for about 10 minutes.

6. Fry again, with the skin side down, until crisp.

7. Season with salt and pepper, cut into thin slices, and serve with the reduced pomegranate sauce and an arugula salad.