– Pour the pomegranate juice into a small saucepan and reduce over low heat for about 10 minutes.
– Remove the excess fat from the duck breasts and check the remaining fat, taking care not to cut the meat.
– In a frying pan over medium heat, brown the duck breasts, fat side down, until the fat is almost completely melted. Don’t hesitate to empty the fat from time to time. And to avoid splashes, you can put a lid on it. Then turn the duck breasts over, flesh side down, and cook for 5 to 8 min over low heat (depending on desired doneness).
– Remove the pomegranate juice from the heat. Add the honey, olive oil and a pinch of salt. Emulsify with a fork.
– Cut the duck breasts into thin slices.
– Serve with pomegranate sauce and mashed sweet potatoes. Sprinkle with freshly chopped parsley and pomegranate seeds.