Tea-Smoked Duck Breast With Pears And Blueberry Jus

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Ingredients for 4 servings

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

*Moulard duck breasts, also called magrets, are available from D'Artagnan.

*Fresh baby corn—actually just tiny, immature ears of sweet corn—is available at Asian markets and farmers' markets. Alternatively, substitute thawed frozen baby corn or canned, rinsed twice to remove excess salt, and skip blanching step.

Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart (9- by 13-inch) baking dish; instant-read thermometer

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