Tea-Smoked Duck with a Pear and Cheese Salad

TV Chef Ed Baines’ dish is perfect for a ladies’ lunch
Monday , 27 May 2013
Tea-Smoked Duck with a Pear and Cheese Salad
Tea-Smoked Duck with a Pear and Cheese Salad
Ed Baines
Ed Baines
Tea-Smoked Duck with a Pear and Cheese Salad
Ed Baines

350g demerara sugar
10g star anise
50g Darjeeling tea
10g finely grated
lemon zest
2 duck breasts

1 tbsp walnut oil
1 tbsp pomegranate syrup
Juice of ½ lemon
1 small garlic clove
1 pomegranate, seeds removed
1 ripe pear
A bunch of watercress
50g Cheshire cheese

1. Line the base of a deep, lidded saucepan with tinfoil, making sure there are no holes or you’ll ruin your pan. Place a raised grill or rack inside the pan, so that it’s about 10cm above the foil.
2. In a food processor, whiz the sugar, star anise, tea and lemon zest to a fine powder. Sprinkle it over the base of the prepared dish. Place the duck breast, fat-side down, onto the wire rack.
3. Cover the pan with the lid. Place on a moderate heat for 6 to 8 minutes.
4. Remove the pan from the heat and allow to stand, with the lid on, for 5 minutes. Remove the breasts and put aside to rest. If you have a particularly large duck breast, you may need to pan-fry it for a further 2 or 3 minutes until pink.
5. Place the walnut oil, syrup, lemon juice and garlic in a bowl and add the pomegranate seeds and juice. Mix together into a dressing.
6. Peel, quarter and thickly slice the pear and toss in the dressing. Slice the breasts.
7. Put some watercress on each plate, scatter over the dressed pear slices, sliced duck and top with cheese shavings.

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