Pomegranate glazed duck with caramelised pears and sour cherries

Method

1. Trim the duck of any excess fat and score the skin with a diamond pattern

2. Place the pomegranate molasses, lemon juice and zest into bowl and mix well.

3. Rub the mixture into the duck breasts and leave to marinate for as long as possible.

4. Heat a heavy based frying pan until very hot and cook the duck breasts, skin side down, for 4-8 minutes on each side, or until the skin is golden brown and crisp. Reduce the heat and cook for a further 4-5 minutes.

5. Remove the breasts from the pan, leave the to rest for several minutes and then cut into slices.

6. Meanwhile, soak the sour cherries in the balsamic vinegar for few minutes.

7. Heat the oil in a frying pan and cook the shallots over a gentle heat for 3-4 minutes, until softened.

8. Add the pear slices.

9. Stir in the cherries and balsamic vinegar and cook slowly for 5-6 minutes, or until the fruits begin to caramelise.

10. Add the juniper berries and simmer for 2-3 minutes more.

11. Serve the duck slices with a generous spoonful of the pears and cherries.