Duck Confit Pasta Salad

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The vinaigrette:

1/4 cup dried cranberries, finely chopped

2 tablespoons minced shallots

1 tablespoon pomegranate concentrate

1/4 cup dry red wine

1 tablespoon red wine vinegar

1/4 cup extra virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

The pasta salad:

2 to 3 ounces small pasta, such as tiny shells, elbows or pennette

2 cups small broccoli florets

1/2 pound duck confit (see Note)

1 medium carrot, small dice

1/4 cup red onion, small dice

Chopped parsley (optional garnish)

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