Ingredients
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2 Large Duck breast
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2 Firm PearAbate or Williams
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1 Bunch Flat parsley
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1 TBSP Green tea leavesBest works with flower flavoured tea e.g. 'montagne de jade' from Mariage Freres
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1 Small glass Sakeor white wine
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1 TBSP Olive oil
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Ground black pepper
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Fleur de sel
Overview
Duck & pears match very well and the addition of green tea leaves makes it a very delicate and special dish. It is easy to prepare and is a pleasure for our eyes and taste buds
This dish belongs to the menu
Utensils
- 2 Non-stick skillet
- Scissors
Menu steps
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1
Done
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Cook pearsCut 3 pears in quarters, remove seeds but keep skin. Cut each quarter in 2 slices. In a non-stick skillet over medium heat melt 1 TBSP olive oil, add the pear slices and a small glass of sake (or white wine). Rub 1 TBSP green tea leaves between your hands, sprinkle over the pears. Let cook gently for 10-12 minutes. Add more sake or wine if needed, there should be about 1 large TBSP of sauce remaining |
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2
Done
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Cook duck breastsSlash 2 duck breasts fat in parallel cuts. In a warm non-stick skillet place the duck breasts, fat facing skillet. Let the fat melt for 8 minutes over medium heat. Turn around and cook further for another 5 minutes (the meat should remain pink inside) |
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3
Done
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To servePlace on each plate thin slices of duck breast, add pears slices in star shape, cut parsley leaves with scissors over the dish. Pour the sauce from the pears on the meat. Add fleur de sel and ground black pepper on the meat |
