Ingredients

For the smoked duck
2 duck breasts
2 heaped tbsps light brown sugar
2 heaped tbsps tea leaves

For the tomato chilli jam
500g tomatoes, fresh or tinned
100ml white wine vinegar
100g sugar
2 chillies
two chillis
1 tsp ginger
2 cloves garlic, crushed
1 tbsp chopped basil

For the caramelised pears
2 pears, quartered
50g butter
50g sugar

For the pear and balsamic dressing
100ml balsamic vinegar
2 tbsp pears
¼ tsp cayenne pepper
2 tbsps apple juice

Method

Mix together the sugar and the chopped tea leaves. Preheat the smoker to approximately 100°C.

Place the duck breast on an oiled rack in the middle of the smoker. Damper can be open or closed. Smoke for 45 minutes, brushing from time to time.

(The duck, or whatever you choose to smoke, can be served warm or cold).

Heat the butter and sugar in a pan, add the pears and cook over medium heat for 10 minutes. Turn occasionally, making sure the butter does not burn.

For the tomato jam, place all the ingredients in a pan. Bring to the boil and cook down until sticky, about 20 minutes. If you have jam sugar, use that as the pectin will help the jammy consistency.

For the dressing, again mix all the ingredients and season to taste.

To serve, draw the dressing over the plate. Arrange a bed of salad leaves (I use spinach) and slice and place the duck on top. Add a quenelle of jam and some poached pears.

Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.