Tea-Smoked Duck Breast with Pears and Blueberry Jus

Ingredients

• 2 3/4-pound boneless Moulard duck breast halves with skin
• ³/₈ teaspoon fine sea salt
• 4 scallions
• 2 large sweet potatoes (about 1 pound total)
• 1 whole star anise
• ¹/₈ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• + 28 more ingredients
• • 12 ears fresh baby corn
  • 12-inch round wire rack
  • 3-quart (9- by 13-inch) baking dish
  • instant-read thermometer
  • wok with lid
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine sea salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons fresh blueberries
  • 1 tablespoon superfine sugar
  • 1 red onion (about 1 1/2 cups)
  • 12 asparagus spears
  • 1 tablespoon fresh lemon juice
  • 12 baby carrots
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh cilantro leaves
  • 2 firm Bosc pears
  • 1 teaspoon Darjeeling tea leaves
  • 2 tablespoons fresh blueberries
  • 1 green cardamom pod
  • 1 whole cinnamon stick
  • 2 ½ cups chicken stock or low-sodium chicken broth
  • ½ cup fortified red wine, such as port, Marsala, or Madeira
  • 1 leek (about 3/4 cup)
  • 1 tablespoon extra-virgin olive oil
  • ¹/₈ teaspoon freshly ground black pepper
  • 1 medium carrot (about 1/2 cup)
  • heavy-duty foil

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. Sprinkle breasts with pepper and teaspoon salt. In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise. Add d...

View full recipe at Epicurious