Ingredients

• 1 Granny Smith apple, cut to wedges
• 1 ginger root, chopped roughly
• Cracked black peppercorns
• 1 Peking duck, air dried from Chinese market
• Wooden skewers
• POSTRIO POMEGRANATE SAUCE:
• 1 tablespoon vegetable oil
• 1/2 cup shallots, sliced
• 2 cups port wine
• 1 cup red wine
• 1 cinnamon stick
• 1/2 piece star anise
• 1-inch sprig rosemary
• 2 cups chicken stock
• 1/2 cup duck demi-glace
• 1 cup pomegranate seeds
• Salt and pepper
• 1 tablespoon unsalted butter

Instructions

1. Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.;
2. In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.;