Cold Duck

Servings: 1 – 2 entrees or 4-5 appetizers

 

 

Cold Duck

 

Ingredients:

 

1 cold, roasted duck breast, thinly sliced

 

1/3 cup pomegranate reduction, at room temperature (below)

 

2 teaspoons flat Italian parsley, chopped

 

 

Directions:

 

Place sliced duck on serving plate.

 

Drizzle with pomegranate reduction.

 

Garnish with chopped parsley.

 

Serve.

 

 

Pomegranate Reduction

 

Ingredients:

 

1 cup pomegranate juice

 

1 ½ tablespoons apple cider reduction

 

¼ teaspoon freshly grated ginger

 

Pinch cinnamon

 

 

Instructions:

 

Place pomegranate juice, apple cider reduction and cinnamon in a saucepan.

 

Bring to a boil.

 

Reduce heat to medium and simmer until mixture has boiled down to approximately 1/3 cup.

 

Set off heat and allow to cool.

 

Taste and add apple cider by teaspoonful if additional sweetness is required.

 

Strain into a small sterile jelly jar and seal with a sterile lid.

 

Discard solids.

 

Reduction can be kept chilled for a month.