For Gastrique, combine ¼ cup Pomegranate Molasses (available at most Mediterranean import stores), ½ cup Brown Sugar, ½ cup Balsamic Vinegar & ½ can Frozen Concentrated Orange Juice in a small saucepan. Bring to boil over medium heat and simmer until thickened like a syrup. Let cool slightly until ready to serve.
On the fat side of 4 Magret Duck breasts, score with a knife in a crosshatch pattern. Season with Salt and Pepper. Sear in pan, fat side down first, on Med /High -– flip when brown. Finish in oven at 400˚C for 10-15 minutes for medium rare. Let rest for 5 minutes. Slice thinly – Juices should be a light pink. Arrange slices in a fan shape on plate with favourite side dishes and liberally drizzle with Gastrique. Garnish with Pomegranate seeds and serve.
Chef Mohamed Dhairi, Zanzibar Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475. This goes exceptionally well on a warm salad of any local greens with seeds and berries