Servings: 1 – 2 entrees or 4-5 appetizers
1 cold, roasted duck breast, thinly sliced
1/3 cup pomegranate reduction, at room temperature (below)
2 teaspoons flat Italian parsley, chopped
Place sliced duck on serving plate.
Drizzle with pomegranate reduction.
Garnish with chopped parsley.
1 cup pomegranate juice
1 ½ tablespoons apple cider reduction
¼ teaspoon freshly grated ginger
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.
Reduction can be kept chilled for a month.