Tea Smoked Duck with Baked Pear, Thyme and Pomegranate Seeds
Duck breasts cold-smoked with an Earl Grey, cinnamon and chamomile spice mix, then seared crisp and plated with baked maple pears, thyme and jewelled pomegranate seeds.
Nutritionper 100 gāŗ
170
Calories
0.9g
Protein
16.1g
Carbs
12g
Fat
Ingredients
| 4 x 200 g | duck breasts | |
| Ā½ | orange zest | |
| 2 tbsp | 30 ml | Earl Grey tea |
| 2 tbsp | 30 ml | broken cinnamon stick |
| 1 tsp | 5 ml | chamomile |
| ā | maple wood smoking chips | |
| 3 tbsp | 45 ml | maple syrup |
| 2 | small pears | |
| 1 | pomegranate | |
| 1 small bunch | fresh garden thyme | |
| 8 tbsp | 120 ml | olive oil |
| 4 stems | cooked tenderstem broccoli | |
| Ā¼ tsp | 1.3 ml | cinnamon powder |
| to taste | sea salt |
Instructions
- Preheat the oven to 170Ā°C (340Ā°F).
- Trim any excess fat or sinew from the duck breasts and cross-score the fat. On the flesh side, lightly brush the duck with maple syrup and dust with the orange zest.
- Place the duck in an airtight container with a tightly fitting lid.
- Load the smoking gun chamber with the wood chip spice mix (orange zest, Earl Grey tea, cinnamon and chamomile).
- Using the hose attachment, aggressively fill the container with smoke and replace the lid.
- Refrigerate 20ā30 minutes, then repeat the smoking process 5ā6 times depending on the depth of smoke required, after which the duck is ready to cook.
- Peel the pears, cut in half and scoop out the core with a small spoon.
- Brush the pear halves with a little maple syrup, a few thyme leaves and a pinch of salt and cinnamon powder.
- In a hot sautƩ pan, heat a little olive oil and gently fry the pear halves until lightly golden brown, being careful as the maple syrup will burn.
- After turning the pears, place them in the oven for 4ā6 minutes.
- Cut the pomegranate in half and knock out the seeds. In a small bowl, dress the seeds with a little olive oil.
- In a hot pan, sear the duck breasts skin-side down until the skin is crispy and golden brown.
- Place the duck in the preheated oven for 8ā10 minutes, adding the thyme sprigs and the pears halfway through. Set aside to rest.
- Serving suggestion: the duck needs little more than some simply steamed tenderstem broccoli to make a delicious main course.