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1
For the glaze and sauce:
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2
Combine the pomegranate molasses and vinegar in a small saucepan over high heat.
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3
Bring to a boil, then reduce the heat to medium and add the honey; mix well.
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4
Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
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5
Remove from the heat.
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6
Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
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7
Add the reduced stock or broth and stir to combine; keep warm.
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8
For the duck:
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9
Heat a large skillet over medium-high heat.
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10
Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
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11
Season both sides of the breasts with salt and pepper to taste.
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12
Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).
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13
Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
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14
Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
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15
Tent loosely with aluminum foil and let rest for 5 minutes.
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16
Finishing the sauce:
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17
Return the pomegranate glaze-stock/broth mixture to medium-low heat.
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18
When it is heated through, add the remaining tablespoon of butter, stirring to combine.
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19
Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
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20
Adjust seasoning with salt and pepper, as needed.
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21
Finishing the dish:
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22
When ready to serve, cut the duck breasts into quarter-inch slices.
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23
Fan the slices on individual plates and drizzle the sauce over the duck.
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24
If desired, sprinkle with pomegranate seeds.
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25
Serve hot or warm.
