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1
Pre-heat the oven to 200c
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2
For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat.
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3
Add the duck and fry until browned all over.
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4
Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel.
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5
Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
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6
Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon.
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7
Skim any froth that rises to the surface from time to time during cooking.
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8
Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook on a low heat, fat side down until the fat beings to render and turns a golden brown.
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9
Turn over and cook for a further 2 minutes.
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10
Place the duck breasts into the oven and cook for 10 minutes.
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11
Remove and allow to rest for 10 minutes.
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12
Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well.
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13
Season, to taste, with salt and freshly ground black pepper.
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14
Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
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15
To serve, arrange some of the wilted watercress into the centre of each of four serving plates.
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16
Place the cooked breasts on top of each portion of watercress.
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17
Drizzle over the sauce.
