1.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact. Heat oiled wok; stir-fry duck, in batches, until skin is crisp.
2.Heat oiled wok; stir-fry red onion and chilli until onion softens slightly. Add broccolini, stock, honey, vinegar, sauce and molasses; stir-fry until sauce thickens slightly.
3.Remove from heat; serve broccolini mixture with duck and green onion; sprinkle with seeds.
Pomegranate molasses is available at Middle Eastern food stores and specialty food shops.Note