Bordeaux is the ideal companion for this aromatic dish. The red wine emphasizes the tender meat and is well suited for hearty dishes.
Preheat oven to 180°C/355°F. Finely chop garlic. Make crosswise incisions along the skin of the duck breasts. Be sure not to cut through the skin.
Now, mix chopped garlic with soy sauce and rice wine.
Place duck breasts skin-side up in the baking dish and cover with soy marinade. Season with salt and pepper. Bake at 180°C/355°F for approx. 8 – 10 min. until the skin is slightly crispy.
Dissolve pomegranate syrup in chicken stock and add to duck breasts. Then turn down the oven to 100°C/210°F and continue baking for another 10 – 15 min.
In the meantime, deseed pomegranate.
Remove duck breasts from the oven. Add some oil to a large frying pan and crisp duck in hot oil on both sides, starting with the skin-side down. Fry for 1 – 2 min. on each side until cooked to the desired degree.
Meanwhile, add the remaining sauce from the baking dish to a small saucepan and bring to a boil. Dissolve cornstarch in some water and add to the sauce until thickened. Stir in most of the pomegranate seeds and season to taste with salt and pepper. Cut duck breasts and serve with sauce and a sprinkle of the remaining pomegranate seeds.