Make the sauce by adding the pomegranate juice, red wine, balsamic vinegar, brown sugar, honey, and orange zest to a medium sauce pan. Bring to a boil over medium heat before reducing the flame to low. Let simmer until the sauce has reduced by more than half and has the consistency of a thin syrup. Season to taste with salt and pepper.

Meanwhile, with a sharp knife, crosshatch the skin-side of the duck breast, being careful not to cut through to the meat. Lightly drizzle with olive oil and rub lightly, on both, sides, with salt and pepper. Heat a cast iron pan over medium heat. When hot, add the duck breast skin side down and cook for about 4 minutes, or until golden brown. Turn over and semi-cover with a lid (ideally place the lid so that it is at a slight angle to allow excess steam to escape). Cook for an additional 4 to 5 minutes. Remove from the pan and place on a cutting board. Place a tented piece of aluminum foil over the duck and let rest for 5 minutes before slicing.

Serve over mashed potatoes and with desired vegetable. Drizzle the syrup over the sliced duck.

Serve immediately. Enjoy!