4 duck breasts, skin on, skin scored in a criss-cross with a very sharp knife
2 tb olive oil
2 tb water
2 tb pomegranate molasses
pinch ground cinammon
Preheat over to 220'C. Salt duck well and rest for 15 minutes. Heat oil in large fry-pan over medium heat, seal duck skin-side down until lightly browned, then seal the other side, then place in oven for about 15 minutes until pink. Remove and rest for 5/10 minutes.
Pour excess oil from fry-pan and deglaze pan with remaining ingredients, reduce briefly and season.
Slice each breast into several pieces and pour over sauce. Serve with okra.
Source: Moro Cookbook
