HOW TO:

To prepare the caramelised onions:

Heat the butter and oil in a saucepan over a low heat, add the finely sliced red onions and sauté for 4 minutes before adding the sugar.

Leave to sauté very slowly for about 7 to 8 minutes, stirring from time to time until caramelised. Set aside until cool.

For the glaze:

Combine all the ingredients together in a saucepan over a medium heat and simmer for 5 minutes until slightly syrupy.

To prepare the duck breast fillets:

Score the skin of each duck breast fillet with a sharp knife and rub the 5-spice powder over. Season with salt and freshly ground black pepper.

Place the duck, skin side down, into a cold frying pan on a medium heat. This will allow the fat to render out.  Spoon the excess fat out of the pan into a container, saving this for roasting potatoes.

Turn the duck breast fillets over and spoon generously with the glaze.

Baste from time to time.

Cook for about 7 to 8 minutes until pink or until your preference doneness. It is best to use the thermometer. The readings should be 61°C for medium and 65°C for medium/well done.

Leave covered to rest for 5 minutes before slicing.

To toast the baguette slices:

Turn the grill on in the oven.

Place the slices on a baking tray, brush with a little olive oil on both sides.

Place under the grill until golden brown on both sides.

Cut the garlic in half down the centre and rub the cut half one each crostini on one side.

To assemble the crostini:

Place the crostini slices on a serving platter or board, spoon some caramelised onion onto each and arrange slices of duck fillet on top.

Garnish with pomegranate seeds and chopped parsley.

Tip: If you have any glaze left over, pour it into a serving bowl and guests can drizzle this delicious sauce over their crostini.