Miso Duck Breasts with Pomegranate Glaze

MISO DUCK BREASTS:--
8 duck breasts, about 150 g each
1 cup white miso
2 tbsp fine chopped fresh ginger
2 tbsp fine chopped garlic
⅓ cup sweet sherry
⅓ cup brown sugar
POMEGRANATE GLAZE:--
¼ cup pomegranate molasses
¼ cup hoisin sauce
¼ cup honey
¼ cup white miso
2 tbsp brown sugar
½ tsp sesame oil
POTATOES:--
800 g small Agria potatoes, peeled
3 tbsp coarse chopped fresh ginger
1 tsp salt
COOK & SERVE:--
170 ml rice bran oil
2 tbsp fine chopped garlic
2 tbsp fine chopped fresh ginger
¼ cup sesame seeds, toasted
1 cup spring onions, diagonally chopped
1 tsp sesame oil
SIDS SALT & PEPPER to taste
400 g snow peas, thin sliced

MISO DUCK BREASTS: Trim off excess fat from the breasts then, with a very sharp knife, score the fatty skin in a criss-cross pattern, cutting just through the skin, then set aside.
In a bowl put miso, ginger, garlic, sherry and sugar. Mix to combine then add breasts and work the marinade all over them. Refrigerate for 24 hours.
POMEGRANATE GLAZE: Put all the ingredients into a small pan on low heat. Stir together until sugar has dissolved then remove from the heat and store in a jar or pottle in the fridge.
POTATOES: Place potatoes in a pot with the ginger, cover with cold water and a little salt then put pot on high heat. Once boiling, reduce heat to simmer and remove from heat when just cooked. Strain and discard the ginger then set aside to cool. Cut in 5 mm thick rounds then refrigerate until required.
COOK & SERVE: Preheat oven to 180°C. Place a skillet or non-stick frypan on low heat. Remove breasts from the marinade and wipe off excess. Put 4 of the breasts skin-side down in the pan and cook over a low heat, rendering as much of the fat away from the skin as possible. Once the skin is crisp, remove the breasts from the pan and repeat with the remainder. Pour off the fat and reserve.
Reheat the skillet or pan to medium-high and return the breasts, flesh-side down. Cook for a minute or so before placing in the oven for 4-5 minutes. Remove and rest the breasts in a warm spot.
For the potatoes, add 125 ml of rice bran oil along with the rendered fat, to the skillet and put on the heat. Once the oil is hot, cook the potatoes, in batches, until golden and crunchy on both sides. Remove to a large bowl to keep warm.
In another non-stick pan, add the remaining oil, garlic and ginger. Stir constantly with a wooden spoon until they turn golden then add sesame seeds, spring onions and sesame oil. Stir through to combine then toss over the potatoes along with a good shake of SIDS SALT & PEPPER.
Just before serving, drop the snow peas in boiling water for 30 seconds then strain. Warm the pomegranate glaze over a low heat.
Divide potatoes on to warm plates, slice duck breasts on the diagonal and place next to the potatoes. Add crunchy snow peas then drizzle the warm glaze over.