Instructions: Prepare the sauce in advance (the duck breasts have to be cooked just before they are to be served).

Saute the shallots in the oil over gentle heat until translucent.

Add the sherry let it bubble for 2 minutes and then add the pomegranate seeds and any reserved juices.

Simmer for 15 minutes and let it cool a little.

Liquidize the sauce in a blender or food processor and pass it through a fine sieve.

Pour back into the pan and set aside.

Preheat the oven to 220 degrees C/425 F/gas 7. Trim excess fat from the magrets and wipe them with kitchen paper.

Using a small sharp knife score the skins with a criescross pattern.

Season and place them side by side on a rack skinside down over a roasting pan.

Half an hour before they are to be served place the magrets in the oven and cook for 10 minutes.

Take out and drain off all the fat.

Beat the remaining ingredients together with some seasoning and paint this over the breasts generously.

Turn the magrets over skinside up and brush this side also.

Cook for 15-20 minutes more according to size and individual taste (but they should still be pink in the middle).

Just before serving finish the sauce: add the juices from the duck season and simmer for 5 minutes.

Finally add the vinegar.

Warm 4 plates.

Cut each breast into slices and arrange them in the middle of each plate.

Surround with the pomegranate sauce and serve with steamed fine French green beans and small boiled potatoes.

Serves 4

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