Tea Smoked Duck Salad

Duck breasts infused with subtle flavours of tea and star anise contrast with sweet seasoned pear in this aromatic dish from Frank Bordoni
By Frank Bordoni
Tea Smoked Duck Salad
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the Smoked Duck

  • 250 g demerara sugar
  • 10 g star anise
  • 50 g Darjeeling tea leaves
  • 10 g lemon zest, finely grated
  • 2 barbary duck breast

For the Salad

  • 1 tbsp walnut oil
  • 1 tsp pomegranate molasses
  • 1 small lemon, juice only
  • 1 small clove garlic, crushed
  • 1 pomegranate
  • 1 ripe Comice pear, peeled and roughly chopped
  • leaves watercress, to garnish
  • 45 g pecorino cheese, (Pecorino Romano, if available)


1. b>For the Smoked Duck: line the base of a casserole pan with foil and place a wire rack on top so that it fits inside the pan but is approximately 10-15 cm raised above the foil.

2. In a food processor blend the sugar, star anise, tea and lemon zest to a fine powder and sprinkle all over the base of the prepared casserole dish. Heat it over a high heat until it begins to smoke. Put the duck breasts on the wire rack and smoke with the lid on, for 6-8 minutes.

3. Preheat the oven to 180C.

4. Heat an oven-proof pan over a high heat. Remove the duck breasts from the smoker and put in the pan skin-side down. Cook for 3-4 minutes until the skin starts to brown. Transfer to the preheated oven and roast 8-10 minutes until pink. Remove from the oven and allow to rest, then slice thinly into strips.

5. For the Salad: put the walnut oil, pomegranate syrup, lemon juice and garlic in a bowl along with the pomegranate seeds and any juice. Add the pear and toss in the dressing.

6. To serve, place a little watercress on a plate, scatter over the dressed pear slices, sliced duck and top with shavings of pecorino.

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