- With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt.
- In a skillet, gently brown duck, fat side down, for about 15 minutes or until fat is almost completely melted and a thin layer of skin is crispy. Return duck breasts and cook until desired doneness. Let rest for about 10 minutes.
- Meanwhile, in another skillet, bring pomegranate juice and honey to a boil. Simmer until sauce has reduced by half. Add olive oil and parsley. Thinly slice duck breasts. Drizzle with pomegranate sauce and garnish with pomegranate seeds.