For the relish:

Place the sun-dried tomatoes, garlic, lemon zest, pomegranate molasses, salt and lemon juice in a food processor. Pulse then process the mixture until very finely chopped. With the machine running, drizzle in the olive oil until the mixture is well mixed. Add the thyme and parsley and pulse into the mixture. Taste for seasoning, adjusting with more salt or lemon juice to taste.

For the duck breasts:

Lay the duck breasts on a baking sheet, skin side up, and place in the freezer until the skin is very chilled and firm, about 20 minutes.

Using the point of a sharp knife, score the skin in ¼” intervals making a crisscross pattern. Season the breasts with salt and pepper and refrigerate for at least 4 hours or up to overnight.

Remove the duck breasts from the refrigerator 1 hour before cooking.

Place the duck breasts, skin side down, in a large saute pan over medium heat. As they cook, the fat will render from the skin. Periodically, drain off the fat into a small bowl. Cook until the skin is golden brown and crisped. Turn the breasts over and cook another 3-5 minutes, or until medium rare. Remove from the pan onto a baking sheet, tent loosely with foil and let rest for 5-7 minutes before slicing.

To serve:

Slice the duck breasts and serve with a generous dollop of the relish.