Tea-Smoked Duck Breast with Pears and Blueberry Jus

Tea-Smoked Duck Breast with Pears and Blueberry Jus
Photo by Lara Ferroni

Ingredients

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

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