60ml / 4 tbsp olive oil
2 onions, very thinly sliced
2.5ml / ½ tsp ground turmeric
400g walnuts, roughly chopped
1 litre duck or chicken stock
6 pomegranates
30ml / 2 tbsp caster sugar
60ml / 4 tbsp lemon juice
4 duck breast, about 225g each
Salt and ground black pepper

1. Heat half the oil in a frying pan. Add the onions and turmeric, and cook gently until soft. Transfer to a pan, add the walnuts and stock, then season with salt and pepper. Stir, then bring to the boil and simmer the mixture, uncovered for 20 minutes.

2. Cut the pomegranates in half and scoop out the seeds into a bowl. Reserve the seeds of one pomegranate. Transfer the remaining seeds to a blender or food processor, and process to break them up. Strain through a sieve, to extract the juice, and salt in the sugar and lemon juice.

3. Score the skin of the duck breasts in a web fashion with a sharp knife. Heat the remaining oil in a frying pan or char grill and place the duck breast in it, skin side down.

4. Cook gently for 10 minutes, pouring off the fat from time to time, until the skin is dark golden and crisp. Turn them over and cook for a further 3-4 minutes. Transfer to a plate and leave to rest.

5. Deglaze the frying pan or char grill with pomegranate juice mixture, stirring with a wooden spoon, then add the walnuts and stock mixture and simmer for 15 minutes until the sauce has thickened slightly. Serve the duck breasts sliced, drizzled with a little sauce and garnished with the reserves pomegranate seeds. Serve the remaining sauce sep