METHOD: 1. Score skin of the duck breasts. Transfer to a dish (skin-side down). 2. Mix soy sauce, rice wine, and minced garlic. Pour the mixture all over the duck breasts. Flip duck breasts, and let them marinade in the fridge for at least 2 hours. 3. In a sauce pan, heat chicken broth and pomegranate syrup. Bring mixture to a boil. Add in arrowroot powder, and lower the heat. Keep stirring until arrowroot powder has dissolved. Stir in pomegranate seeds. Set aside. 4. Over medium heat, place duck breasts skin-side down. Let them cook for 15 minutes. Flip. Continue cooking for about 2 – 5 minutes, or until preferred doneness. 5. Slice the duck beasts, and serve with pomegranate sauce.