If you haven’t tried our Pomegranate and Elderflower Firefly, now is the time.  If ever there was a non-alcoholic drink that was made to cheer up a Saturday night in, this is the one!

Why not make this perfectly pink herbal drink into a mocktail?  Serve it over ice and add some berries or pomegranate seeds or a twist of orange to make it extra celebratory.

We’ve created these easy Duck Sliders which are simple to make and as tasty as a takeaway.  Think Peking Duck in a mini roll and serve it with your Pomegranate & Elderflower botanical drink.  The natural tannins in the pomegranate drink work well with the richness of the duck and its sauce. 

Crispy Duck Sliders

Makes: 12
Preparation time: 10 minutes
Cooking time: 45 minutes
½ aromatic crispy duck
Mini rolls/slider buns
If needing extra:
½ cucumber, cut into batons
½ bunch spring onions, shredded lengthways
Hoisin sauce
Follow the pack instructions to cook the duck.
Once cooked, shred the meat off the bone using two forks.
If needing extra, cut the cucumber into thin batons and shred the spring onions lengthways and set aside.
Cut the slider buns in half, spread with hoisin sauce and then top with the shredded crispy duck, cucumber and spring onions.
Serve immediately.
Saturday night never looked so good!