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1
Combine the apple, chopped ginger, and peppercorns in a bowl.
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2
Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing).
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3
Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings).
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4
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.
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5
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.
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6
To serve, allow duck to rest 5 minutes before cutting.
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7
Carefully remove breast and leg from the duck.
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8
In a medium sized saucepot, heat 1 tablespoon of vegetable oil.
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9
Add shallots, and sweat, do not cook until the shallots color.
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10
Add wines and bring to a boil.
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11
Add cinnamon stick, star anise, and rosemary.
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12
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.
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13
Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter.
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14
Strain sauce through a fine chinois and serve or keep hot in a hot water bath.
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15
When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.
