Preheat the oven to 220 C 200 Fan Gas 7. Score the skin of the duck breasts in a criss cross fashion, salt well and leave for 15 minutes.
When you are ready place a large frying pan with a heat resistant handle over a medium heat and add the olive oil. Place the duck breasts skin side down and seal for a minute or so until lightly browned.
Turn over to seal the flesh then place in the oven for about 15 mins until pink. Remove and let the duck breasts rest on a board, loosely covered with foil, for 5-10 minutes.
Put the frying pan back on the hob over a medium heat, pouring off any excess oil. Add the water, pomegranate molasses and cinnamon. Reduce for a minute and season with salt and pepper.
Slice each breast into three to four pieces at an angle, pour over the sauce and serve with a green salad.