Slice the duck breast finely on the slant omitting the skin. Beat them well until very thin, spread with mustard and roll into small roll. Secure using a toothpick or a wooden skewer and set aside ready to grill or pan fry them.

To make the sauce, fry the onion and garlic in a frying pan until soft. Add the pomegranate seeds and cook until tender. Reserve a few pomegranate seeds for the garnish. Add the port, stir well and reduce. Add the stock and bring to the boil.

Dissolve the cornflour in 3 tablespoons of water and add to the sauce. Mix well as this will give the sauce a thicker consistency. Blend the sauce in a food processor and pass through a fine sieve. Put back on the heat and allow to simmer.

Cook the duck brochettes, under a grill or in a frying pan and serve them garnish with the sauce. Garnish with chopped sage leaves and fresh pomegranate seeds.