Ingredients:
For smoke duck breast
- 4 pieces 1/4” (0.75 cm) thick smoke duck breast, about 4 oz (125 g);
- 1 piece taro, about 1 1/2 lb (0.75 kg);
- 3/4 cup (180 ml) water or chicken stock;
- 1/2 chicken flavor cube, if water is used;
- 1 1/2 tablespoons pomegranate.
For balsamic vinegar reduction sauce
- 1/3 cup (80 ml) balsamic vinegar;
- 1/3 cup (80 ml) port wine, can be substituted with red wine.
Recipe:
Serving for 2
For smoke duck breast
- Slice the duck breast to 1/4”(0.75 cm) thick;
- Peel and cut taro to 3/4” (2 cm) cubes;
- Place taro in small sauce pan;
- Add 3/4 cup water;
- Cook until it can be mashed;
- Dissolve chicken cube in it;
- Put in blender until it is smooth;
- Spoon mash taro on a plate;
- Top with duck breast;
- Add balsamic vinegar reduction sauce;
- Spring pomegranate on top;
- Serve warm.
For balsamic vinegar reduction sauce
- Add balsamic vinegar and port wine to a small sauce pan on medium heat;
- Reduce to a consistence of molasses.