Duck breast with pomegranate and cranberry sauce

Brush 4 duck breasts with honey and garlic, and leave to rest for 1 hour. Heat a frying pan and place the breasts in one at a time. Cook for about 10 minutes on each side. Deep-fry 2 chunky-cut potatoes until crispy then drain. Heat a heavy-based frying pan and place the duck skin-side down. Cook on both sides until done, about 20 minutes on each side. To make the sauce, melt 50ml pomegranate sauce with 50ml dry cranberries. Add 50ml Marsala and stir until it has reduced and slightly thickened. Serve the duck hot with the potatoes and the sauce.