Pomegranate marinated duck with fondant braised white onions

Method

1. Using a sharp knife, make 2-3 diagonal slashes across the skin of both duck breasts, taking care not to pierce the meat.

2. For the marinade, mix the grenadine with the chopped onion, spring onion, ginger, garlic, coriander and seasoning. Add the duck breasts and leave to marinate for 2-3 hours.

3. Heat a knob of butter in a saucepan and add the sliced white onions. Cover the pan with a lid, turn the heat down low and cook until they're really soft - about 20 minutes.

4. Pour in the stock and cook down until almost all the stock has evaporated. Add the icing sugar, salt, pepper and cream. Continue cooking for 7 or 8 minutes, until the onions have thickened - this should take about 15 minutes. Leave on one side while you cook the duck.

5. Pre-heat the oven to 220C/gas 7. Heat the oil in a frying pan (choose a pan with a heatproof handle). Add the duck breasts, skin side down, and fry over a moderate heat for 1 ½ min on each side, until they're lightly coloured.

6. Remove the pan from the hob and place in a hot oven for 8-12 minutes. If you like your meat rare, cook the duck for eight minutes, twelve for well done. Remove from the oven and leave the duck to rest for a few minutes.

7. Slice the duck breasts into thick strips and arrange over the cooked onions. Garnish with whole coriander leaves and pomegranate kernels.