Roasted Peking Duck with Pomegranate Sauce

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1 Granny Smith apple, cut to wedges

1 ginger root, chopped roughly

Cracked black peppercorns

1 Peking duck, air dried from Chinese market

Wooden skewers

POSTRIO POMEGRANATE SAUCE:

1 tablespoon vegetable oil

1/2 cup shallots, sliced

2 cups port wine

1 cup red wine

1 cinnamon stick

1/2 piece star anise

1-inch sprig rosemary

2 cups chicken stock

1/2 cup duck demi-glace

1 cup pomegranate seeds

Salt and pepper

1 tablespoon unsalted butter