CRISPY DUCK, SPELT & POMEGRANATE SALAD

125g pearled spelt, rinsed • 2 duck breasts • 11⁄2 tbsp olive oil • 1 tsp Bart Duck Seasoning • 1 tbsp pomegranate molasses • 1 tbsp lemon juice • 2 salad onions, finely sliced • 200g radishes, sliced • 10 mint leaves, shredded • 1⁄2 x 25g pack flat leaf parsley, roughly chopped • 80g pomegranate seeds