Tea-Smoked Duck Breast with Pears and Blueberry Jus

Name: Tea-Smoked Duck Breast with Pears and Blueberry Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 asparagus spears, trimmed and cut crosswise into thirds; 12 baby carrots; 0 teaspoons freshly ground black pepper; 2 Tbsps whole fresh blueberries; 2 firm Bosc pears, peeled; 1 green cardamom pod, lightly crushed; 1 medium carrot, peeled and cut into large dice (about 1/2 cup); 1 whole cinnamon stick; 680 grams boneless Moulard* duck breast halves with skin; 12 ears fresh baby corn,** husked; 1 Tbsp fresh cilantro leaves, coarsely chopped; 1 teaspoon ground cinnamon; 0 teaspoons ground ginger; 1 leek, white part only, cut into large dice (about 3/4 cup); 1 Tbsp fresh lemon juice; 591 milliliters chicken stock or low-sodium chicken broth; 1 Tbsp extra-virgin olive oil; 1 teaspoon freshly ground black pepper; 1 red onion, cut into large dice (about 1 1/2 cups); 4 scallions, white and light green parts only, finely chopped; 1 teaspoon fine sea salt; 1 Tbsp superfine sugar; 2 larges sweet potatoes (about 1 pound total); 1 teaspoon Darjeeling tea leaves; 2 Tbsps unsalted butter; 1 whole star anise; 118 milliliters fortified red wine, such as port, Marsala, or Madeira

Tea-Smoked Duck Breast with Pears and Blueberry Jus might be just the main course you are searching for. One portion of this dish contains around 42g of protein, 19g of fat, and a total of 562 calories. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of bosc pears, butter, darjeeling tea leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free diet.

Instructions

Marinate duck

Ingredients you will need

Whole Duck

Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below.

Ingredients you will need

Meat

Equipment you will use

Knife

Sprinkle breasts with pepper and teaspoon salt.

Ingredients you will need

Pepper

Salt

In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise.

Ingredients you will need

Star Anise

Green Onions

Cinnamon

Ginger

Salt

Equipment you will use

Bowl

Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture. Cover and chill in refrigerator for at least 8 hours or overnight.

Ingredients you will need

Duck Breast

Roast potatoes

Ingredients you will need

Roast Potato

Preheat oven to 350°F.

Equipment you will use

Oven

Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet. Roast, turning over once, until tender, 35 to 45 minutes.

Ingredients you will need

Potato

Wrap

Equipment you will use

Aluminum Foil

Baking Sheet

Unwrap potatoes and let cool to room temperature. Slice lengthwise into 1/4-inch-thick slices. Refrigerate until ready to use. (Potatoes can be roasted up to 4 hours in advance and refrigerated, covered.)

Ingredients you will need

Potato

Blanch vegetables

Ingredients you will need

Vegetable

Have ready large bowl of ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

In medium saucepan over high heat, bring salted water to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Transfer corn to medium sieve and plunge sieve into boiling water. Cook corn in sieve, uncovered, until crisp-tender, 2 to 3 minutes, then lift sieve from boiling water and immediately plunge into ice water to stop cooking.

Ingredients you will need

Water

Corn

Equipment you will use

Sieve

Drain corn, pat dry, and transfer to large bowl. Repeat process with asparagus then carrots, allowing water to return to boil between each batch. Refrigerate vegetables until ready to use. (Vegetables can be cooked up to 4 hours in advance and refrigerated, covered.)

Ingredients you will need

Vegetable

Asparagus

Carrot

Water

Corn

Equipment you will use

Bowl

Poach pears

Ingredients you will need

Pear

Line large rimmed baking sheet with paper towels and top with wire cooling rack. In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt. Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid. Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack. Allow to drain and cool to room temperature, then refrigerate until ready to use. (Pears can be poached up to 24 hours in advance and refrigerated, covered).

Ingredients you will need

Lemon Juice

Cinnamon

Pear

Water

Salt

Equipment you will use

Slotted Spoon

Baking Sheet

Wire Rack

Paper Towels

Sauce Pan

Make blueberry jus

Ingredients you will need

Blueberries

In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, carrot, and leek, and saut until softened and light golden, about 10 minutes.

Ingredients you will need

Carrot

Onion

Leek

Add wine, raise heat to high, and bring to boil. Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes.

Ingredients you will need

Wine

Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil. Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes.

Ingredients you will need

Cinnamon Stick

Cardamom

Stock

Pour through fine-mesh strainer into small, clean saucepan. Cover and keep warm.

Equipment you will use

Sieve

Sauce Pan

Smoke duck

Ingredients you will need

Whole Duck

Preheat oven to 350°F.

Equipment you will use

Oven

Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges. In small bowl, stir together tea leaves and cilantro.

Ingredients you will need

Cilantro

Tea

Equipment you will use

Bowl

Aluminum Foil

Wok

Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom).

Equipment you will use

Wok

Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking.

Equipment you will use

Frying Pan

Remove duck breasts from marinade and transfer, skin-side down, to skillet. Sear without moving until skin is deep golden brown, about 5 minutes.

Ingredients you will need

Duck Breast

Marinade

Equipment you will use

Frying Pan

Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart.

Equipment you will use

Tongs

Wok

Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold foil overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts 10 minutes.

Ingredients you will need

Duck Breast

Equipment you will use

Oven Mitt

Aluminum Foil

Wok

While duck is smoking, glaze pears

Ingredients you will need

Glaze

Pear

Whole Duck

Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds.

Ingredients you will need

Melon

Seeds

Pear

Equipment you will use

Melon Baller

In heavy, 12-inch skillet over moderately high heat, melt butter. Stir in sugar, then add pears and gently toss to coat. Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side.

Ingredients you will need

Butter

Pear

Sugar

Equipment you will use

Frying Pan

Remove from pan and keep warm, covered.

Equipment you will use

Frying Pan

Finish duck and potatoes

Ingredients you will need

Potato

Whole Duck

When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out). Using tongs, transfer breasts to baking dish and place in oven.

Equipment you will use

Baking Pan

Tongs

Aluminum Foil

Oven

Transfer potatoes to rimmed baking sheet and place alongside duck in oven. Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F).

Ingredients you will need

Potato

Whole Duck

Equipment you will use

Baking Sheet

Kitchen Thermometer

Oven

Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing. When potatoes are warm, remove from oven, cover and keep warm.

Ingredients you will need

Potato

Equipment you will use

Aluminum Foil

Oven

While duck is resting, finish vegetables

Ingredients you will need

Vegetable

Whole Duck

In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking.

Ingredients you will need

Cooking Oil