Place clementine juice, lemon juice, wine, and shallot in a small saucepan and bring to a boil.

Reduce heat, but keep sauce boiling till reduced to a syrup - about 2-3 tablespoons.

Strain the syrup through a sieve into a clean saucepan.

Over low heat, whisk in 4 tablespoons chilled butter, 1 tablespoon at a time, to emulsify.

Season with a little salt and set aside.

Preheat oven to 350°F (180°C).

Heat a skillet on the stove top over medium-high heat. When hot, pat the duck breast dry, season on both sides with salt and pepper, and place it in the skillet, skin side down.

Don’t be startled if it pops and “dances” a bit in the skillet - that is just excess moisture!

Cook for 4-5 minutes, until skin is nicely browned.

Turn the duck breast skin-side up, sear on the stove top for 30 seconds and then place in the preheated oven for 5 minutes (for medium rare).

Remove the duck from the oven and cover to rest.

While the duck is resting, return the sauce to the heat and, when it begins to simmer, add the final 2 tablespoons butter, one at a time, whisking until creamy.

Add the orange segments and pomegranate seeds.

Slice the duck and fan five slices on each of four plates.

Spoon sauce over top, dividing the orange segments evenly.

Place dots of crema di balsamico around the edges - both for decoration, and for flavour!