There’s really nothing to the creation of  this duck breast hors d’oeuvre, but it looks so festive set out on endive and sprinkled with pomegranates. Best of all, it fits in nicely with our paleo party theme.

As for the paleo part, theres a tiny bit of cheating here, with the pomegranate molasses ingredient in the sauce, which does contain sugar, but oh-so-worth the combo with the duck. Substitute a high-end balsamic vinegar if you don’t want the sugar.

Let the duck breast sit out at room temp for 20 min to 1 hour before cooking. I was inspired by the recipe from Honest Food for cooking the duck breast, read up if this is your first time cooking it. It’s really quite simple.

MAKES 30 BITES

SEAR THE DUCK BREAST

1 1/2 TB almond oil

duck breast

To a cold skillet, add oil, then place duck breast fat side down, cook for 7 min. Flip over and cook another 4 min. Remove from pan and let sit for 5 min. Slice into thin strips, then cut those in thirds to fit on the endive.

MAKE THE CRANBERRY POMEGRANATE SAUCE

1/4 CUP pine nuts

1/4 CUP dried cranberries, soaked for 15 min to soften, then chopped

1/4 CUP pomegranate arils

1 TB red onion, finely chopped

2 TB mint, chopped

1 TB orange zest

1 1/2 TB pomegranate molasses

1/8 tsp salt

1/8 tsp pepper

In a bowl combine all ingredients.

 

PUT IT ALL TOGETHER

2-3 heads endive

sliced duck

cranberry pomegranate sauce

garnish: mint, finely chopped

Cut the stem of the endive and pull off leaves in sections. Place one slice of duck on each leaf, top with sauce, then sprinkle chopped mint.

Want more paleo party recipes? See them in our theme 21 Purely Paleo