Name: Tea-Smoked Duck Breast with Pears and Blueberry Jus
Yield: Makes 4 servings
Ingredients: 2 (3/4-pound) boneless Moulard* duck breast halves with skin; 1/8 teaspoon freshly ground black pepper; 3/8 teaspoon fine sea salt; 4 scallions, white and light green parts only, finely chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 1 whole star anise; 2 large sweet potatoes (about 1 pound total); 12 ears fresh baby corn,** husked; 12 asparagus spears, trimmed and cut crosswise into thirds; 12 baby carrots; 1 tablespoon fresh lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon fine sea salt; 2 firm Bosc pears, peeled; 1 tablespoon extra-virgin olive oil; 1 red onion, cut into large dice (about 1 1/2 cups); 1 medium carrot, peeled and cut into large dice (about 1/2 cup); 1 leek, white part only, cut into large dice (about 3/4 cup); 1/2 cup fortified red wine, such as port, Marsala, or Madeira; 2 1/2 cups chicken stock or low-sodium chicken broth; 1 whole cinnamon stick; 1 green cardamom pod, lightly crushed; 2 tablespoons whole fresh blueberries; 1 teaspoon Darjeeling tea leaves; 1 tablespoon fresh cilantro leaves, coarsely chopped; 2 tablespoons unsalted butter; 1 tablespoon superfine sugar; 2 tablespoons fresh blueberries; teaspoon freshly ground black pepper

Tea-Smoked Duck Breast with Pears and Blueberry JusLara Ferroni

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas.

Be sure to start this recipe one day ahead.

Recipe notes

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