- 1 kg baby potatoes
- 1 tbsp olive oil
- 5 cloves garlic, left unpeeled but gently crushed
- 4 duck breasts (150-175g each), skin scored
- 250 ml pomegranate juice
- 3 tbsp runny honey
- Zest and juice of 1 orange
Preheat the oven to 200°C, 180°C fan, gas 6. Put the potatoes in a large roasting tray with the olive oil and garlic cloves and cook in the oven for 30-40 minutes.
Meanwhile, put the duck breasts skin side down in a frying pan and place over a low heat. Cook for 10-15 minutes until the fat has rendered out, then turn over and cook for another 2-3 minutes.
In a small saucepan heat the pomegranate juice, 2 tablespoons of honey, the orange juice and zest. Bring to the boil then turn down and simmer for 5 minutes until reduced by about a third. Keep warm on the hob.
Brush the skin of the duck breasts with half of the remaining honey and put them on a baking tray, skin side up. Cook in the oven for 10 minutes then remove, brush again with the remaining honey and leave to rest for 10 minutes. Pour any juices that come out of the duck into the sauce. To serve, slice the duck breasts and serve with the potatoes and sauce.