Hamachi Crudo With Aleppo Pepper, Peking Duck Skin and POM Vinaigrette

Hamachi Crudo:

1. Slice Hamachi filet into thin slices and arrange on a plate. Cover and keep chilled.
2. Finely slice chives and reserve on the side.
   

POM Vinaigrette:

1. In a small sauté pan, reduce the pomegranate juice by two thirds. Remove from heat and chill.
2. Add all the other ingredients.
3. Remove from pan, place in a sealed container and shake together. Chill in refrigerator.

Peking Duck or Chicken Skin (optional):

1. Take 3 ounces of either duck or chicken skin and fry at 325°F in deep fryer, or until crispy.
2. Remove from fryer, sprinkle with salt and reserve on the side. (Optionally, you can use a root vegetable instead, such as carrot, potato or taro. Slice vegetables paper-thin, rinse in cold water and deep-fry in the same manner.)