Tea-Smoked Duck Breast With Pears And Blueberry Jus
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Fine Sea Salt1 tsp
Ground Cinnamon1 tsp
Ground Ginger12
Baby Carrots1 tbsp
Lemon Juice (fresh)1 tbsp
Extra-Virgin Olive Oil1 cup
Red Wine (fortified)2.5 cups
Chicken Stock2 tbsps
Blueberry (fresh)2 tbsps
Unsalted Butter1 tbsp
Sugar (superfine)Directions:
1
Drain corn, pat dry, and transfer to large bowl
2
Stir in sugar, then add pears and gently toss to coat
3
Marinate duck Rinse breasts and pat dry
4
Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below
5
Sprinkle breasts with pepper and teaspoon salt
6
In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise
7
Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture
8
Cover and chill in refrigerator for at least 8 hours or overnight
9
Rinse breasts and pat dry
10
Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below
11
Sprinkle breasts with pepper and teaspoon salt
12
In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise
13
Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture
14
Cover and chill in refrigerator for at least 8 hours or overnight
15
Roast potatoes Preheat oven to 350°F
16
Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet
17
Roast, turning over once, until tender, 35 to 45 minutes
18
Unwrap potatoes and let cool to room temperature
19
Slice lengthwise into 1/4-inch-thick slices
20
Refrigerate until ready to use
21
(Potatoes can be roasted up to 4 hours in advance and refrigerated, covered
22
) Preheat oven to 350°F
23
Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet
24
Roast, turning over once, until tender, 35 to 45 minutes
25
Unwrap potatoes and let cool to room temperature
26
Slice lengthwise into 1/4-inch-thick slices
27
Refrigerate until ready to use
28
(Potatoes can be roasted up to 4 hours in advance and refrigerated, covered
29
) Blanch vegetables Have ready large bowl of ice water
30
In medium saucepan over high heat, bring salted water to boil
31
Transfer corn to medium sieve and plunge sieve into boiling water
32
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
33
Repeat process with asparagus then carrots, allowing water to return to boil between each batch
34
Refrigerate vegetables until ready to use
35
(Vegetables can be cooked up to 4 hours in advance and refrigerated, covered
36
) Have ready large bowl of ice water
37
In medium saucepan over high heat, bring salted water to boil
38
Transfer corn to medium sieve and plunge sieve into boiling water
39
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
40
Drain corn, pat dry, and transfer to large bowl
41
Repeat process with asparagus then carrots, allowing water to return to boil between each batch
42
Refrigerate vegetables until ready to use
43
(Vegetables can be cooked up to 4 hours in advance and refrigerated, covered
44
) Poach pears Line large rimmed baking sheet with paper towels and top with wire cooling rack
45
In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt
46
Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid
47
Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack
48
Allow to drain and cool to room temperature, then refrigerate until ready to use
49
(Pears can be poached up to 24 hours in advance and refrigerated, covered)
50
Line large rimmed baking sheet with paper towels and top with wire cooling rack
51
In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt
52
Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid
53
Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack
54
Allow to drain and cool to room temperature, then refrigerate until ready to use
55
(Pears can be poached up to 24 hours in advance and refrigerated, covered)
56
Make blueberry jus In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking
57
Add onion, carrot, and leek, and saut until softened and light golden, about 10 minutes
58
Add wine, raise heat to high, and bring to boil
59
Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes
60
Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil
61
Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes
62
Pour through fine-mesh strainer into small, clean saucepan
63
Cover and keep warm
64
In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking
65
Add onion, carrot, and leek, and saut until softened and light golden, about 10 minutes
66
Add wine, raise heat to high, and bring to boil
67
Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes
68
Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil
69
Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes
70
Pour through fine-mesh strainer into small, clean saucepan
71
Cover and keep warm
72
Smoke duck Preheat oven to 350°F
73
Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges
74
In small bowl, stir together tea leaves and cilantro
75
Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom)
76
Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking
77
Remove duck breasts from marinade and transfer, skin-side down, to skillet
78
Sear without moving until skin is deep golden brown, about 5 minutes
79
Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart
80
Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes
81
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)
82
Smoke duck breasts 10 minutes
83
Preheat oven to 350°F
84
Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges
85
In small bowl, stir together tea leaves and cilantro
86
Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom)
87
Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking
88
Remove duck breasts from marinade and transfer, skin-side down, to skillet
89
Sear without moving until skin is deep golden brown, about 5 minutes
90
Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart
91
Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes
92
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)
93
Smoke duck breasts 10 minutes
94
While duck is smoking, glaze pears Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds
95
In heavy, 12-inch skillet over moderately high heat, melt butter
96
Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side
97
Remove from pan and keep warm, covered
98
Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds
99
In heavy, 12-inch skillet over moderately high heat, melt butter
100
Stir in sugar, then add pears and gently toss to coat
101
Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side
102
Remove from pan and keep warm, covered
103
Finish duck and potatoes When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out)
104
Using tongs, transfer breasts to baking dish and place in oven
105
Transfer potatoes to rimmed baking sheet and place alongside duck in oven
106
Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F)
107
Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing
108
When potatoes are warm, remove from oven, cover and keep warm
109
When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out)
110
Using tongs, transfer breasts to baking dish and place in oven
111
Transfer potatoes to rimmed baking sheet and place alongside duck in oven
112
Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F)
113
Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing
114
When potatoes are warm, remove from oven, cover and keep warm
115
While duck is resting, finish vegetables In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking
116
Add asparagus, carrots, and baby corn and sauté until lightly browned and heated through, about 7 minutes
117
Keep warm
118
In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking
119
Add asparagus, carrots, and baby corn and sauté until lightly browned and heated through, about 7 minutes
120
Keep warm
121
Finish sauce and duck and serve If necessary, rewarm sauce over low heat
122
Stir in blueberries
123
Divide potato slices among 4 large plates
124
Sprinkle duck breasts with pepper
125
Holding sharp knife at 45°F angle, cut each duck breast into thin slices
126
Arrange slices on top of potatoes
127
Place 1 pear half on side of each plate and arrange vegetables on other side
128
Spoon blueberry jus over plates and serve immediately
129
If necessary, rewarm sauce over low heat
130
Stir in blueberries
131
Divide potato slices among 4 large plates
132
Sprinkle duck breasts with pepper
133
Holding sharp knife at 45°F angle, cut each duck breast into thin slices
134
Arrange slices on top of potatoes
135
Place 1 pear half on side of each plate and arrange vegetables on other side
136
Spoon blueberry jus over plates and serve immediately