Roast Duck Breast with Fresh Cherries and Pomegranate Dressing | RNZ Recipes

Ingredients

• 4-5 duck breasts, skin scored on the diagonal
• 1 tablespoon finely chopped thyme
• 3 tablespoons olive oil
• sea salt and freshly ground pepper
• 3 tablespoons sour cherry syrup
• juice of 2 limes plus zest of 1 lime
• 1 red chilli, finely chopped
• 1 clove garlic, crushed
• 125 mls olive oil
• 300 grams cherries, pitted
• 1 pomegranate, rolled on bench to release seeds from the membrane