Duck Confit Cups with Cranberry Jam and Onion Confit

Cranberry Jam:

1. In a saucepan, add all ingredients and bring to the boil.
2. Simmer over medium heat for 8-10 minutes, then remove from heat.
3. Allow to cool.



Bread Cups:

1. Preheat oven to 375°F..
2. Spray 12 muffin cups with oil.
3. Remove crusts from bread slices (save for croutons).
4. Using a rolling pin, flatten bread slices and cut corners to form circles.
5. Brush bread slices with oil and press into muffin cups.
6. Toast in oven for 5 to 8 minutes, set aside.



Cup Assembly:

1. In a frying pan, heat the duck confit for 5 minutes.
2. Add onion confit and remove from heat.
3. Divide the mixture between the cups.
4. Garnish with cranberry jam, rosemary leaves and pomegranate seeds.
5. Serve warm.