In a bowl, combine the vinaigrette ingredients.
Set aside.
Heat the duck in a pan for 3 minutes.
Spread some arugula on a large plate.
Take a pretty decorative fork, spear one of the orange supremes, then top with about 1 tsp of the warm shredded duck confit.
Repeat until all orange supremes and shredded duck confit are used.
Arrange the forks on the plate, on top of the bed of arugula.
Garnish with pomegranate seeds.
Drizzle with the vinaigrette to taste.
An original creation by Mélanie Marchand, @lecarnetdemc.ca
Photo credit: @audreyMcMahon
Make this delicious appetizer of pretty forks piled with orange, shredded duck with and pomegranate seeds for your next virtual cocktail hour with friends or simply as a lovely holiday appetizer. Drizzled with a sweet citrus vinaigrette, these appetizers are sure to delight!
