Heat a non stick pan on low heat. Score the skin of the duck breasts in a criss cross pattern, making sure not to score the meat underneath.
Rub the salt and pepper into the skin of the duck and place in the cool pan. Soon you will notice the fat dripping out of the duck breasts. Every 5 minutes or so, drain the fat out of the pan and continue to cook on a slightly higher heat.
Once the skin is crispy, flip the breast over and cook the other side for 5 minutes.
Take the breasts out of the pan and leave to cool for 10 minutes. Chop the coriander, mint, watermelon and cashew nuts and mix together in a bowl. Add the oil, pomegranate juice, soy sauce and sugar and mix.
Slice the duck into bite size pieces and add to the salad. Serve.