1 ½ t star anise

1 cinnamon stick

4 cloves

½ c grated ginger

1 c rice wine vinegar

2 c soy sauce

6 c pomegranate juice

2 c molasses

1 c honey

6 4-to 6-ounce duck breasts

½ c carrots, finely diced

½ c celery, finely diced

½ c yellow summer squash, finely diced

½ c zucchini, finely diced

24 Foie Gras Ravioli

3 c duck consommé

2 T chives, minced

6 long garlic scapes for garnish



In a large saucepan, combine the star anise, cinnamon, cloves and ginger and stir over medium heat.  Add rice wine vinegar, soy, pomegranate juice, molasses and honey and bring to a simmer.  Reduce heat to low and cook for 45 minutes to one hour until reduced to 1 cup.  Strain through a chinoise.  Preheat the oven to 350°.  Score the duck breasts in a crosshatch pattern, making sure the marks cut through the fat but not into the meat.  In a large sauté pan set over low heat, sauté the breasts, skin side down, for 8-10 minutes until most of the fat has drained and the skin is crispy.  Turn the breasts over and sear for 1-2 minutes until a crust forms.  Generously brush both sides of the duck with the pomegranate glaze.  Transfer the duck, skin side up, to a rack set in a roasting pan and roast for 8-10 minutes for medium.  Let rest for ten minutes and brush again with glaze.  Just before serving, place the vegetables in a strainer and submerge in boiling water to blanche.  (Use the water from the ravioli.)  Divide the vegetables into 6 warm bowls.  Top each with 4 ravioli and a ladle of hot duck consommé.   Sprinkle with chives.  Slice the duck breast into 5 or 6 pieces and lay on top of the ravioli.  Serve with Amberhill Secret Blend Red. Serves 6.

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