Pan-fried duck breast with pomegranate molasses

Ingredients:

• 2 duck breasts, make a grid pattern on the skin
• 2 tbsp. pomegranate molasses
• 1 bunch of fresh thyme
• 1 tbsp. pomegranate seeds

Preparation:

1. Sprinkle the duck breasts with salt. Place them in a saucepan large enough to accommodate the breasts. Heat over medium-low heat to render the duck's fat. Periodically skim the fat from the pan as it will accumulate. This is a tedious and time-consuming process, taking about 20-25 minutes.
2. Once the fat has rendered and the duck skin is browned and crisp, skim off any excess fat from the pan again. Increase the heat to medium-high and turn the duck over to sear the bottom. Once browned, turn the breasts over again, skin-side down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses begins to thicken and become viscous. Turn the duck over for 2-3 minutes.
3. Remove the duck from the pan and let it rest for 8-10 minutes. Remove the thyme bunch and add the pomegranate seeds. If the mixture is too thick, add a few drops of water to thin it out.
4. Once the meat has marinated, slice it diagonally and serve drizzled with pomegranate molasses and seeds.